Angelica Herb Uses
and Medicinal Properties
Angelica is used extensively in herbal medicine. The main constituents
of Angelica are volatile oils, valeric acid, angelic acid, angelicin,
safrole, scopoletin, and linoleic acid, making it useful in the
treatment of fevers, colds, coughs, flatulent colic and other stomach
disorders. A medicinal infusion made from stems, seeds, and root is
carminative, diaphoretic, emmenagogue, sedative, stomachic and tonic.
Angelica is used for obstructed menses and should not be taken in large
quantities by pregnant women.
Angelica is a very good tonic herb for women and children, the elderly
or general debility, it is said to strengthen the heart. Powdered root
is said to cause disgust for liquor. It has an antibacterial action,
preventing the growth of various bacteria.
Angelica root contains vitamin B12, Zinc, Thiamin, Sucrose, Riboflavin,
Potassium, Magnesium, Iron, Fructose, Glucose, and many other trace
minerals. Externally it is used as a medicinal gargle for sore throats
and mouths and as a medicinal poultice for broken bones, swellings,
itching and rheumatism. An infusion of Angelica root, used as a wash for
the face, is said to prevent acme. A powder made from the dried root is
used for athlete’s foot, as well as an insecticide and pesticide.
Click here to read cautions from Drugs.com
NOTE The fresh root of Angelica is not edible, said to be poisonous.
Do not use while pregnant or breastfeeding without consulting your
Angelica is a tall, stout, very ornamental and aromatic plant with large
white flowers, growing to a height of 4 to 6 feet or more. It is a
biennial or short lived perennial herb native to Eastern N. America from
Newfoundland to Ontario and Minnesota, south to Delaware, Illinois, Iowa
and Tennessee. It is found in rich thickets, bottomlands, moist cool
woodlands, stream banks and shady roadsides. It has a smooth, dark
purple, hollow stem 1 to 2 inches round. The leaves are dark green,
divided into three parts, each of which is again divided into three
serrated leaflets, sometimes lobed. The lower leaves are larger
sometimes 2 feet wide. Angelica leaves have flattened, inward curved,
stalks with clasping bases or sheathing to form an elongated bowl which
holds water. The root is branched, from 3 to 6 inches long, thick and
fleshy with several small rootlets. Flowers are small and numerous,
yellowish or greenish-white and grouped into large, compound umbels. The
flowers bloom in July and are succeeded by pale yellow, oblong fruits,
1/6 to a 1/4 inch in length when ripe produced in somewhat rounds heads,
which sometimes are 8 to 10 inches in diameter.
How to Grow Angelica
Angelica is fairly easy to grow from seed. They are best planted as soon
as they are gathered, but some will germinate if kept in freezer.
Angelica requires a deep moist fertile soil in dappled shade, though I
have seen Angelica Venenosa growing wild in full sun. Angelica
will die after the second year if allowed to go to seed.
Click here to buy Angelica seed.
Angelica History and
According to one legend, (European-angelica) Angelica was
revealed in a dream by an angel to cure the plague (hence the name
Angelica or Archangel). All parts of the plant were believed
effective against evil spirits and witchcraft. It was held in such
esteem that it was called 'The Root of the Holy Ghost.'
young shoots are edible in salad or boiled as a pot herb. It has a sweet
taste similar to celery. Angelica stems are often preserved with sugar
for a sweet edible treat.
Candied Angelica Recipe
Angelica stems when young and tender. Root must be carefully dried and
preserved for later herb use.
"Medicinal" herb tea: To 1 tsp. dried Angelica root add 1 cup boiling
water steep 15 to 20 min. take throughout the day and at bedtime.
Organic Dried Angelica archangelica Root
Article by Deb Jackson
& Karen Bergeron Copyright 2000 - 2007 All rights reserved.