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Angelica Archangelica |VERIFIED|

Angelica archangelica, commonly known as garden angelica, wild celery, and Norwegian angelica, is a biennial plant from the family Apiaceae, a subspecies of which is cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species (Conium, Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty. Synonyms include Archangelica officinalis Hoffm. and Angelica officinalis Moench.[3]

angelica archangelica

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Angelica archangelica grows wild in Russia, Finland, Sweden, Norway, Denmark, Greenland, the Faroe Islands, and Iceland, mostly in the northern parts of the countries. It is cultivated in France, mainly in the Marais Poitevin, a marsh region close to Niort in the department Deux-Sèvres. Commercially available angelica is often sourced from Hungary, Romania, Bulgaria, Germany and Poland.[4]

From the 10th century on, angelica was cultivated as a vegetable and medicinal plant,[5] and achieved popularity in Scandinavia in the 12th century and is used especially in Sámi culture. It was once used as an herb in Sámi cooking, and known as kvanne.[6]

It is used to flavor liqueurs or aquavits, (e.g., Chartreuse, Bénédictine, Vermouth, and Dubonnet), omelettes and trout, and as jam. The long bright-green stems are also candied and used as food decoration. Angelica is unique among the Umbelliferae for its pervading aromatic odor, a pleasant perfume entirely different from fennel, parsley, anise, caraway, or chervil.[7] It has been compared to musk and to juniper. Angelica archangelica roots are among the most common botanicals used in gin distillation, often used in concert with juniper berries and coriander as a chief aromatic characteristic for gin.[8] They are also used in absinthes, aquavits, and bitters, in addition to culinary uses such as jams and omelettes.[9] The hollow stems of Angelica archangelica may be eaten. The stems are picked clean of their leaves, crystallized in sugar syrup and colored green as cake decoration or as candy.[10]

The essential oil content of angelica root varies based on the age of the roots. Generally, the roots have high levels of terpenes, including α-pinene and β-phellandrene.[11] Studies have found upwards of over eighty different aroma compounds present in samples. Of particular interest to perfumers and aroma chemists is cyclopentadecanolide, which although present in small quantities (

Angelica is the Latin feminine name implying "angel-like" from the mid-16th century, probably named for the plant due to its scent.[16] Archangelica derives from "an angel of the highest order," an Old French term in the late (12th century), or from the Greek word "arkhangelos" ("chief angel").[16]

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.Antispasmodic Appetizer Carminative Diaphoretic Diuretic Expectorant Stimulant Stomachic Tonic UrinaryAngelica has a long folk-history of use as a medicinal herb, in particular for the treatment of digestive disorders and problems with blood circulation[4, 254]. The root is the most active medicinally, it should be harvested in the autumn of its first year of growth, sliced longitudinally if necessary and dried quickly[4]. If well stored, the root retains its medicinal virtues for many years[4]. The leaves and seeds can also be used[4]. The leaves are harvested and dried in late spring before the plant comes into flower[244]. The plant is antispasmodic, carminative, diaphoretic, diuretic, expectorant, stimulant, stomachic, tonic[4, 9, 14, 21, 46, 165]. An infusion is used to ease flatulence, indigestion, chronic bronchitis and typhus[244]. It stimulates blood flow to the peripheral parts of the body and so is of value in treating poor circulation - it is considered a specific treatment for Buerger's disease, a condition that narrows the arteries of the hands and feet[254]. Angelica is contra-indicated for people with a tendency towards diabetes since its use can increase sugar levels in the urine[4]. This plant should not be prescribed for pregnant women[238], nor should the juice be allowed to come into contact with the eyes[244]. An essential oil from the seeds is sometimes used as a rub to relieve rheumatic conditions[244]. The German Commission E Monographs, a therapeutic guide to herbal medicine, approve Angelica archangelica fruit for fevers and colds, infection of the urinary tract, dyspeptic complaints and loss of appetite. The root has been approved for dyspeptic complaints and loss of appetite. (see [302] for critics of commission E). No health hazards or side-effects if the proper administration of therapeutic dosages. Avoid sunbathing and intensive UV radiation for the duration of a treatment [301].

Well-known as a decoration for puddings and cakes, Angelica archangelica is a tall, aromatic, perennial herb with attractive, rounded umbels, up to 4-6 in. across (10-15 cm), of white or greenish tiny flowers in early summer. The flower umbels are borne on bright green, hollow stems, which are sometimes tinged with purple, and give way to seeds that ripen in late summer. They rise above the foliage of bright green leaves, 2 ft. in length (60 cm), which are made up of three finely toothed leaflets and make a pretty backdrop for other plants.

As an ornamental plant, Angelica is a stunning herb, providing height and structure. Rich with a licorice taste, all parts of this aromatic plant also have a long history of cultivation for both culinary and medicinal purposes. The leaves are great in salads; the stalks may be crystallized in sugar for cake decorations and the seeds are used for flavoring liqueurs (as Chartreuse). The root was believed to protect against plague and other infectious diseases as well as easing the symptoms of a range of ailments - hence the name of "Angelica" as a result of its angelical virtues.

Angelica archangelica is a majestic biennial plant bearing huge, architectural flowerheads and delicate fresh green seedpods, in contrast with pink-flushed stems. It deserves a prominent position at the back of a border or in a wild part of the garden. All parts of the aromatic plant have culinary or medicinal uses, but it's best known for its candied stems, used as a cake decoration. The flowers are attractive to pollinators and the seeds are eaten by birds.

Many species have been used since early times when it was regarded most highly for its medicinal and magical properties, especially in counteracting poison and plague and warding off evil. Its name probably derives from these properties. One species (A. sylvestris) is called Holy Ghost. Common angelica is the Archangelica species, and American angelica is atropurpurea.

French angelica has a powerful, peculiar, pleasant, soft, and musky odor, a sweet taste, and pungent after-taste. The odd flavor and odor arise from a volatile oil contained in all parts of the plant.

The fresh stems and leafstalks are used as garnish and for making candied angelica. The seeds and the oil distilled from them are used in flavoring foods, and the aromatic roots are used in medicine. People in the north, particularly the Lapps, use it as a foodstuff, condiment, or medicine, and even chew it like tobacco. The Norwegians use the crushed roots in their bread. Icelanders eat both the roots and stems raw with butter. In Finland, the stems are cooked with flavoring provided by the leaves. Inuit peoples in North America use the stalks like celery.

To increase root development, the plants are often transplanted a second time at the end of the first year's growth. For the same reason, the tops are often cut back to prevent the formation of seed. Several herb supply catalogs list angelica starting material for sale.

If you want to actually grow angelica, get your seeds here. If you want something to compost into your soil, due to lack of viability, go elsewhere. The smell (the 2nd season) of the flowers is like a floral approximation of honey. Very beautiful and pervasive, even though the flowers themselves are unassuming. The roots (prior to flowering) are fantastic, at least in my experience, for upper respiratory infections. Indispensable for distillers of fine spirits and certainly has a place in regular old brewing as well. For ease of harvest, try using 5+ gal smart pots. (though I have seen one happy in a smaller container too) A bit finicky about transplanting.

Although the name angelica root implies that just the root is used, most A. archangelica supplements and herbal medicine products contain the root, seeds, fruits, and/or flowers of the plant. A. sinensis products are typically only made with the root of the plant.

However, this does not mean that taking an angelica root supplement can kill brain cancer in humans. In fact, this is unlikely, and much more research in humans is needed before A. sinensis can be considered a potential cancer treatment.

A. archangelica may also offer some benefits, but little research has been done on this herb. Additionally, most of the existing research was conducted in test-tube and animal studies, which can only serve as promising starting points for future human studies.

However, this research is insufficient to prove that A. archangelica can provide anticancer or anti-tumor benefits in humans. More studies are needed. You should follow the treatment plan recommended by your healthcare team if you have cancer.

A. archangelica extract and some isolated compounds from it, including imperatorin, also exhibit antiviral activity against the herpes simplex (cold sore) virus and coxsackievirus, which causes digestive illness (21).

A. sinensis offers potential benefits for wound healing, menopause, and arthritis. A. archangelica may provide anti-anxiety and antimicrobial benefits. Both types can kill certain cancer cells in test-tube studies, but more research in humans is needed. 041b061a72


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