Garden Angelica

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Apiales
Family:	Apiaceae
Genus:	Angelica
Species:	A. archangelica

Binomial
name

Angelica archangelica
L.

Garden Angelica (Angelica archangelica; syn. Archangelica officinalis Hoffm.,
Archangelica officinalis var. himalaica C.B.Clarke) is a biennial plant from the umbelliferous
family Apiaceae. Alternative English
names are Holy Ghost, Wild Celery, and Norwegian angelica

During its first year it only grows leaves, but during its second year its
fluted stem can reach a height of two metres. Its leaves are composed of
numerous small leaflets, divided into three principal groups, each of which is
again subdivided into three lesser groups. The edges of the leaflets are finely
toothed or serrated. The flowers, which blossom in July, are small and numerous,
yellowish or greenish in colour, are grouped into large, globular umbels, which
bear pale yellow, oblong fruits. Angelica only grows in damp soil, preferably
near rivers or deposits of water. Not to be confused with the toxic Pastinaca
sativa, or Wild Parsnip.

Angelica archangelica grows wild in Finland, Sweden, Norway,
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 départment Deux-Sèvres.

Usage/History

From the 10th century
on, angelica was cultivated as a vegetable and medicinal plant, and achieved great popularity
in Scandinavia in the 12th century and is still
used today, especially in Sami
culture. A flute-like instrument with a clarinet-like sound can be made of
its hollow stem, probably as a toy for children. Linnaeus reported that Sami peoples used it in
reindeer milk. Other usages include
spices.

In 1602, angelica was introduced in Niort, which had just been ravaged by the plague, and it
has been popular there ever since. It is used to flavour 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 decoration.

Angelica contains a variety of chemicals which have been shown to have
medicinal properties. Chewing on angelica or drinking tea brewed from it will
cause local
anesthesia, but it will heighten the consumer's immune system. It has been shown to be effective
against various bacteria, fungal infections and even viral infections.^{[citation needed]}

The essential oil of
the roots of 'Angelica archangelica contains β-terebangelene,
C₁₀H₁₆, and other terpenes; the oil of the seeds also contains
β-terebangelene, together with methylethylacetic acid and hydroxymyristic
acid.

Angelica seeds and angelica roots are sometimes used in making absinthe.