Angelica root cut – Angelica archangelica

Known for centuries for its aromatic properties, angelica root is a traditional ingredient in recipes for liqueurs, digestive infusions, and ancient potions. It is harvested in the fall, when the aromatic compounds are most concentrated.

Description

The root, once cleaned, is cut into segments and slowly dried to preserve its aromas. Light brown to beige in color, it is dense and fibrous. Its powerful aroma is reminiscent of musk, dry wood, and slightly spicy notes.

Nomenclature

• Common names: Angelica root, archangelica root
• Latin name: Angelica archangelica
• Family: Apiaceae
• Part used: Root
• Form: Cut, dried
• Origin: Northern Europe, Russia, temperate Asia
• English name: Angelica root
• German name: Engelwurzel
• Name in Spanish: Raíz de angelica
• Name in Italian: Radice di angelica
• Name in Arabic: جذر الأنجيليكا (Jathr al-Anjelika)

Main virtues

Used for its aromatic richness in infusions, decoctions or as a culinary ingredient, angelica root also flavors artisanal preparations: bath salts, aromatic vinegars, liqueurs and traditional floral waters.

Main constituents

Essential oils (α-pinene, limonene, fellandrene), coumarins, aromatic acids, furanocoumarins.

Use and dosage

• Infusion: 1 tablespoon for 250 ml of water, infuse for 10 to 12 minutes.
• Decoction: boil for 5 to 10 minutes then let it infuse, filter.
• Cooking: used to flavor liqueurs, preserves or rustic desserts.

Precautions, side effects and contraindications

• Photosensitizing in prolonged external or internal use.
• Not recommended during pregnancy or breastfeeding.
• Do not exceed recommended dosages. Store away from light.

History and origin

Widely used in monastic pharmacopoeias, angelica root was renowned for its protective properties. It was used in the composition of many traditional liqueurs (Benedictine, Chartreuse) and was also used as a flavoring in ancient confectionery.

Miscellaneous information

• Storage: in an airtight container, away from heat and humidity.
• Packaging: kraft bag, metal box, tinted glass jar.
• Appearance: beige to light brown, fibrous root fragments.
• Smell: woody, musky, slightly sweet and spicy.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Medieval herbalism texts
• Works on ancient botany
• Culinary references and historical liqueurs

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