Wild Angelica (Angelica sylvestris ), showing the wholeplant, and a close-up of the flower with images of the leaves,
seeds and root..
| Common Name: Wild Angelica |
| Scientific Name: Angelica sylvestris |
| Other Names: Woodland Angelica |
| Family: Apiaceae |
| Range: Most of Europe, including Britain, to W. Asia and Siberia. |
Wild Angelica, Angelica sylvestris is a biennial growing to 1.5 m (5ft). It is hardy to UK zone 5 and is not frost tender. It is in flower from July to September, and the seeds ripen from August to October. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees, flies, beetles. The plant is self-fertile.
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| Edible Parts: Leaves, Roots, Shoots, Stems, Seeds |
 Edibility Rating: 3 
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 Known Hazards: Like many members of the Apiaceae family of plants, wild angelica contains furocoumarins (particularly in the stem), which increase skin sensitivity to sunlight and may cause dermatitis.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Wild Angelica along with all the Wild Angelica containing recipes presented on this site, with 0 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Wild Angelica as a major wild food ingredient.
Wild Angelica, Angelica sylvestris is an annual or short-lived perennial growing to a maximum of 2.5 metres (8.2 ft), it has erect purplish stems and rounded umbels of minuscule white or pale pink flowers in late summer. It is native to Europe and central Asia that was was used as a vegetable until the 20th century. It is also grown as a garden ornamental and there are several coloured varieties.
Wild angelica is a common and robust plant of damp meadows, ditches and wet woodlands. As a member of the carrot family (the Apiaceae), it displays large, umbrella-like clusters of purple-tinged flowers between July and September which are attractive to a range of insects. These flowers smell like the garden variety of angelica (Angelica archangelica) which is used to make sweet cake decorations. The umbels of Wild angelica flowers are robust and rounded, and tinged with red. Its purple stems are hollow, and its lower leaves are divided.
The entire non-floral parts of the plant are edible, with the young shoots and stems used raw as an aromatic addition to salads or cooked and used as a vegetable. The taste, however, can be rather bitter and it’s recommended to blanch in salted water. The chopped leaves are a good addition to cooked acid fruits, especially rhubarb where they act as a natural sweetener. The stem and leafstalks are used in candies and sweetmeats and can, themselves, be candied. The dried seeds are employed as a spice and can be used as an aromatic flavouring in confections and pastries. Root, scraped can be cooked as a vegetable. Among northern boreal cultures angelica seeds are an important spice, widely used in both sweet and savoury dishes, from meat rubs to sweets. The seeds, like the remainder of the plant have bitter qualities, but these are superseded by delicious, warm, harmonic aromatics. They are best used dried, toasted and ground where they make an excellent addition to Indian-style masalas.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Wild Angelica as a major wild food ingredient.
Wild Angelica, Angelica sylvestris is an annual or short-lived perennial growing to a maximum of 2.5 metres (8.2 ft), it has erect purplish stems and rounded umbels of minuscule white or pale pink flowers in late summer. It is native to Europe and central Asia that was was used as a vegetable until the 20th century. It is also grown as a garden ornamental and there are several coloured varieties.
Wild angelica is a common and robust plant of damp meadows, ditches and wet woodlands. As a member of the carrot family (the Apiaceae), it displays large, umbrella-like clusters of purple-tinged flowers between July and September which are attractive to a range of insects. These flowers smell like the garden variety of angelica (Angelica archangelica) which is used to make sweet cake decorations. The umbels of Wild angelica flowers are robust and rounded, and tinged with red. Its purple stems are hollow, and its lower leaves are divided.
The entire non-floral parts of the plant are edible, with the young shoots and stems used raw as an aromatic addition to salads or cooked and used as a vegetable. The taste, however, can be rather bitter and it’s recommended to blanch in salted water. The chopped leaves are a good addition to cooked acid fruits, especially rhubarb where they act as a natural sweetener. The stem and leafstalks are used in candies and sweetmeats and can, themselves, be candied. The dried seeds are employed as a spice and can be used as an aromatic flavouring in confections and pastries. Root, scraped can be cooked as a vegetable. Among northern boreal cultures angelica seeds are an important spice, widely used in both sweet and savoury dishes, from meat rubs to sweets. The seeds, like the remainder of the plant have bitter qualities, but these are superseded by delicious, warm, harmonic aromatics. They are best used dried, toasted and ground where they make an excellent addition to Indian-style masalas.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Wild Angelica recipes on this site follows, (limited to 100 recipes per page). There are 0 recipes in total:
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Page 1 of 1