Angelica

What Is Angelica?

Angelica is a plant (Angelica archangelica) that grows in the cold-humid regions of Northern Europe and Scandinavia, known for its large, hollow stalks. It has been used in both cooking and traditional medicine since the Middle Ages, a historical plant.

Young, fresh stalks are gathered and boiled, then repeatedly simmered in a sugar syrup to crystallize; this process produces a bright green decorative product called "candied angelica". Its root and seeds have a strong, musky-spicy aroma and are a flavor component of some traditional liqueurs (e.g. Chartreuse, some gins).

Nutritional Values of Angelica

100 g of fresh angelica stalk contains around 20 kcal of energy; it carries fiber. Its candied form is much higher in calories due to 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-herb; its candied form, due to its intense sugar content, is consumed in moderation, in decorative amounts.

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

How to Choose Angelica?

A good fresh angelica has firm, upright stalks, a bright green color, and a distinct herbal-musky smell. For the candied product, the color should be bright green and the crystallized surface smooth.

• Fresh stalks should be firm and upright
• Color should be bright green
• Smell should be distinctly herbal-musky

How to Store Angelica?

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

Using Angelica in the Kitchen

Angelica is most often used in candied stalk form for decorating cakes and pastries (especially in traditional English-French pastry making), while its root 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 peeled, then simmered gradually in sugar syrup over several days and dried to achieve a crystallized texture.

Frequently Asked Questions

Why is angelica called that?

In the Middle Ages the plant was believed to be protective against the plague and other diseases; this belief led to its name being associated with "angel".

Which drinks use angelica?

Its root and seeds are used as a component in the botanical blend of traditional herbal liqueurs like Chartreuse and some gin brands.

Is angelica available in Turkey?

It is not widespread; its candied form can be found at some gourmet pastry supply sellers.