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Angelica

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Angelica  Angelica archangelica or Archangelica officinalis

Grown in Europe where it is used as a vegetable and its root is used in cooking. The leaf stem and flower all have a sweet flavor

Name 

 Origin

 Type of Plant

 General Uses

Market Form 

Angelica

Syria

Perennial herbaceous plant. Use root, stems and leaves

Baking, confectionary flavoring, tea, garnishing.  Chopped leaves in salads and stewed fruits, the stem candied for pastry decoration and desserts.  Seeds and stems are used to flavor liqueurs such as chartreuse, Benedictine and vermouth.

Fresh, Dried

[ Angelica ] [ Balm ] [ Basil ] [ Bay Leaf ] [ Bergamot ] [ Borage ] [ Bouquet Garni ] [ Burnet ] [ Catnip /Catmint ] [ Chamomile ] [ Chervil ] [ Chives ] [ Cilantro ] [ Curry Plant ] [ Dill ] [ Epazote ] [ Fennel ] [ Fenugreek ] [ Gumbo File ] [ Lavender ] [ Lemon Balm ] [ Lemon Grass ] [ Marigold ] [ Marjoram ] [ Mint ] [ Nasturtium ] [ Oregano ] [ Parsley ] [ Rosemary ] [ Rue ] [ Saffron ] [ Sage ] [ Savory Leaves ] [ Sorrel ] [ Tansy ] [ Tarragon ] [ Thyme ] [ Woodruff ] [ Herb ID Chart ]

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