Angelica (Garden Angelica)

What Is Angelica?

Angelica (garden angelica) is a plant with large, hollow stalks that grows in the cold, damp regions of Northern Europe and Scandinavia (Angelica archangelica). It is a historic plant used in both cooking and traditional medicine since the Middle Ages.

Young, fresh stalks are harvested and boiled, then repeatedly simmered in sugar syrup until crystallized; this process produces a bright green decorative confection called “candied angelica.” The roots and seeds have a strong, musky, spicy aroma and are flavoring ingredients in some traditional liqueurs (for example, Chartreuse and some gins).

Nutritional Values of Angelica

Per 100 g, fresh angelica stalks contain approximately 20 kcal of energy and some fiber. The candied form is much higher in calories because of the added sugar. Values are approximate.

How Should Angelica Be Consumed?

Fresh angelica can be considered part of a balanced diet as a low-calorie vegetable and herb; the candied form is eaten in moderation and in decorative amounts because of its high sugar content.

This is general information; angelica is a food and is not a substitute for medical treatment.

How to Choose Angelica

Good fresh angelica has firm, upright stalks, a vivid green color, and a distinct herbal, musky aroma. Candied angelica should be bright green with a smooth, crystallized surface.

• The fresh stalks should be firm and upright
• The color should be vivid green
• It should have a distinct herbal, musky aroma

How to Store Angelica

Fresh angelica can be stored in the refrigerator for a few days. The candied form keeps for months at room temperature in a sealed container.

Using Angelica in the Kitchen

Angelica is used most often as candied stalks to decorate cakes and pastries (especially in traditional English and French pastry-making); its roots and seeds are used to flavor liqueurs and some types of gin.

How Is Candied Angelica Made?

Young stalks are boiled and their outer fibrous layer is peeled away, then they are simmered gradually in sugar syrup over several days and dried until they develop a crystallized texture.

Frequently Asked Questions

Why is angelica called that?

In the Middle Ages, people believed the plant protected against the plague and other diseases; this belief led to its name being associated with “angel.”

Which drinks use angelica?

The root and seeds are used as an ingredient in the botanical blends of traditional herbal liqueurs such as Chartreuse and some gin brands.

Is angelica found in Türkiye?

It is uncommon; its candied form may be available from some specialty pastry-supply retailers.