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Fruit Veg Fact

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Angelica can grow up to the height of 2.5m high and the stems are strong and hollow with large indented leaves that grows on them.  Small tiny greenish-white flowers blooms every second spring, and this Angelica has a sweet aroma in all parts of the leaves, stems and flowers.

It's native countries are Lapland, Iceland and Russia and was used throughout Europe.  The name Anegelica was believed to come from a legend: that an angel appears to a monk in his dream and said to him that angelica could help cure the plague.  One of the beverages such as vermouth and chartreuse which has angelica in it as an ingredient and was originally made the monks who uses them as medicines.

Available only in candied and crystallised stalks.  Fresh leaves can be keep in the refrigerator for up to four days if keep in water.

Crystallised stems can be used in cakes, desserts and cassata ice cream.  For making stews with acid fruit it is best use fresh stems and also can put into jams and jellies.  Raw young leaves are best used in salads and the raw stems can be used with cream cheese as a dip.  Roots which are fresh can be cooked as a vegetables and it adds a flavouring to the fruit punch.

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Last modified: July 19, 2003