Cut-leaf angelica – Angelica archangelica

Native to the temperate regions of Europe, angelica is a biennial herb well-known to medieval apothecaries. Its leaves are harvested before flowering and carefully dried to preserve their volatile aromas. Used as an infusion or to flavor dishes, it remains a flagship plant of European botanical tradition.

Description

Angelica has large, compound leaves that range from light to deep green and have a distinctive fragrance. When cut and dried, they retain their sweet, vegetal aroma. They have many non-medical uses in cooking and natural cosmetics.

Nomenclature

• Common names: Angelica, angelica herb, angelica officinalis
• Latin name: Angelica archangelica
• Family: Apiaceae
• Part used: Leaves
• Form: Cut, dried
• Origin: Northern Europe, Russia, temperate Asia
• English name: Angelica leaf
• Name in German: Engelwurzblatt
• Name in Spanish: Hoja de angelica
• Name in Italian: Foglia di angelica
• Name in Arabic: أوراق الأنجيليكا (Awraq al-Anjelika)

Main virtues

Angelica leaves are used in herbal teas for their sweet, herbal flavor. In cooking, they flavor compotes, jellies, and savory dishes. They can also be used in hair care products or aromatic baths.

Main constituents

Essential oils (α-pinene, β-fellandrene), coumarins, tannins, flavonoids, chlorophyll.

Use and dosage

• Infusion: 1 tablespoon of leaves for 250 ml of hot water, infuse for 8 to 10 minutes.
• Cooking: added to sauces, stuffings or jams made from acidic fruits.
• Care: in decoction for plant aromatherapy baths or hair care.

Precautions, side effects and contraindications

• Photosensitizing at high doses, avoid prolonged exposure to the sun after external use.
• Do not use in pregnant or breastfeeding women without professional advice.
• Store away from light and moisture in a closed container.

History and origin

An emblematic plant of medieval monasteries, angelica was reputed to ward off epidemics. It takes its name from the belief that an angel revealed its virtues to humans. Used in liqueurs, confectionery, and traditional cooking, it remains a heritage plant in Northern Europe.

Miscellaneous information

• Storage: opaque jar or kraft bag, away from light.
• Packaging: resealable bag, metal box, tinted glass jar.
• Appearance: Dark to light green leaf fragments.
• Odor: vegetal, slightly sweet, aromatic.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Medieval European Herbalism
• Old botanical dictionaries
• References in traditional cooking and confectionery

🔎 Information

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