Angelica, often called “Garden Angelica” or “Holy Ghost,” is a perennial plant belonging to the Apiaceae (Umbelliferae) family. It has been used for centuries as both a medicinal herb and a culinary plant. Because it closely resembles poisonous plants like Hemlock, it should only be harvested by experts who can accurately identify the species.
Botanical Characteristics
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Size: The plant typically grows to 1.5 meters, though older plants can reach heights of 4 to 6 meters.
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Structure: It features a thick, fleshy, turnip-like root and a straight, cylindrical stem that is green with violet tints near the top.
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Leaves: The leaves are large, double or triple-pinnate, with inflated sheaths. They are bright green on top and have a silvery underside.
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Flowers: From July to August, it produces large umbels (clusters) of small white to yellowish-green flowers.
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Fruit/Seeds: The fruit is egg-shaped and splits into two halves, each containing a seed. The seeds lose their viability quickly and must be planted while fresh.
Distribution and Habitat
Native to Eurasia, Angelica thrives in damp environments, particularly along riverbanks. It can be found at altitudes of up to 2,000 meters.
Chemical Composition
The plant is rich in bioactive compounds:
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Roots: Contain essential oils, tannins, coumarins (such as angelicin, bergapten, and umbelliferone), valeric acid, Vitamin B12, niacin, and folic acid.
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Fruit: Contains essential oils, fatty oils, and various furanocoumarins.
Medicinal Properties and Applications
Angelica is valued for its broad range of therapeutic effects, including:
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Digestive Support: It stimulates appetite, improves bowel movement (peristalsis), and relieves stomach pain, colic, and flatulence.
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Respiratory Relief: Acts as an expectorant. It has a relaxing effect on the trachea, making it useful for bronchitis, asthma, coughs, and the flu.
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Circulatory Health: It is used as a blood purifier and to improve peripheral circulation (such as in Buerger’s disease). It may also help stabilize blood vessels and reduce high blood pressure.
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Women’s Health: Due to its hormone-like action, it is used to manage menstrual irregularities and menopause symptoms.
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Other Properties: It is considered antibacterial, anti-inflammatory, diuretic, and diaphoretic (promotes sweating).
Culinary and Industrial Uses
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Flavoring: The expensive oil extracted from the plant is used in the confectionery, tobacco, and liquor industries (notably in Absinthe and various herbal liqueurs).
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Food: In Northern Europe, the stems are sometimes candied for decoration, and in Norway, the plant has historically been used in breadmaking or as a flavoring for reindeer milk.
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Instruments: In some cultures, the hollow stems have been used to craft flute-like musical instruments.
Methods of Use
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Decoction: Boil 2 teaspoons of roots in 400 ml of water for 5 minutes. Drink small amounts three times a day before meals.
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Angelica Wine: Soak 20g of chopped roots in 500 ml of white wine for 24 hours. Strain and drink a small glass before meals.
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External: Fresh crushed leaves can be used as a compress for lung ailments, and the herb is used in gargles for sore throats or baths for nervous disorders.
Note: This summary is for informational purposes. Angelica contains furanocoumarins, which can increase skin sensitivity to sunlight (photosensitivity). Always consult a medical professional before starting any herbal treatment.
