Angelica (Angelica archangelica) – sometimes called common angelica or “angel’s herb” – is a striking, statuesque biennial in the carrot family (Apiaceae) with a long history of culinary, medicinal, and folkloric use. Native to the cool, damp valleys and mountain slopes of northern Europe, it was already cultivated in Scandinavian gardens by the 12th century. It was seeing this at Lithica Gathering in Sweden this summer that inspired me to get to know it better. In Iceland, it was so valued that stems were eaten fresh or preserved in lactic brine as a staple vegetable, while in Lapland and Greenland it served as both food and medicine for centuries. It travelled east into Russia, where the roots and seeds were distilled into aromatic cordials, and south into Central Europe, finding a place in apothecaries and kitchens alike. By the 14th century it had been adopted by French monasteries, and by the 16th century it had spread into wider use across the country. In the UK, angelica became a familiar sight in cottage gardens and along damp riverbanks, valued for its candied stems in baking (remember old-fashioned cupcakes?) and for flavouring gin and herbal tonics.
Every part of the plant is valued: seeds, stems, leaves, and roots. Aromatic, warming and faintly sweet, angelica lends its flavour to candied stems, herbal jellies, the gin triad of angelica, juniper and coriander, and the deep green perfumes of liqueurs like Bénédictine and Chartreuse. For centuries it has been praised for its digestive and fortifying properties – and for good reason.
A name with heavenly origins
Angelica’s name is wrapped in legend. In the 10th century, the Archangel Raphael is said to have appeared to a hermit in a dream, revealing that this plant could ward off plague. The name “archangelica” took hold and was preserved by 16th-century botanists; over time it was shortened to “angelica.” It is occasionally called “marsh angelica.” The common name, however, is also used for other plants such as masterwort – nicknamed American angelica (Angelica atropurpurea), Chinese angelica (Angelica sinensis) and wild angelica (Angelica sylvestris), so always be certain of your plant before picking or using it.
Recognising angelica
If you meet angelica in its second year, you won’t forget it in a hurry. It can tower over two metres high, with sturdy, hollow, grooved stems flushed purple at the base, and bright green leaves large enough to double as an impromptu parasol. In early summer, it lifts up great domes of tiny greenish-white flowers, arranged in compound umbels as broad as a dinner plate and thrumming with bees. By late summer, the elongated seeds – technically diakenes – ripen and fall, ready to start a new generation if left undisturbed. Be very careful about coming into contact with its sap as, like many of the large Apiaceae, the sap can react with sunlight to give you nasty burns on your skin.
Angelica in plague lore
Like nettle, angelica has long been a plant people turned to in troubled times. Paracelsus claimed it saved Milan from plague in the 1500s, and it was a key ingredient in the famous “Four Thieves Vinegar” – a pungent blend of vinegar with rosemary, sage, lavender, garlic, and angelica. Folklore says thieves rubbed themselves with it to protect against infection while robbing the sick. Whether or not it truly kept the plague at bay, angelica’s antiviral and antibacterial properties have ensured it still appears in winter herbal tonics today.
A digestive ally
The roots, leaves, and seeds are rich in aromatic bitters that wake up the liver, encourage bile flow, and make light work of digesting fats. Its carminative action helps dispel bloating, wind, and mild cramps, and as a stomachic it stimulates appetite and lifts the heaviness after a sluggish meal. Herbalists often recommend a combination of angelica extract with gentian (Gentiana lutea) and rosemary (Rosmarinus officinalis) for older people struggling with loss of appetite: 15 drops of each in a little water, morning and evening, 30 minutes before meals for 21 days. This blend stirs the digestive fires and puts the spring back in the step.
Breathing easier
Angelica’s warming aroma also works on the lungs. It soothes the throat and vocal cords, calms inflammation, and helps to shift phlegm. For mild colds or bronchitis, herbalists often pair angelica with greater plantain (Plantago major) and thyme (Thymus vulgaris). Together they ease irritation, clear mucus, and help the body fight the infection – thyme lending its well-earned antimicrobial punch.
Supporting the nervous system
Angelica’s gentle sedative action comes into its own when digestive trouble is tangled up with anxiety. In this case, it blends well with lemon balm (Melissa officinalis) and peppermint (Mentha piperita), taken before meals to calm the mind, ease the tightness in the gut, and restore a sense of balance. This combination offers comfort to both body and spirit – a quieting of the stomach and the thoughts alike.
Growing and harvesting
Plant angelica in autumn and in its first year it will pour its energy into leaves and roots. By July or August of the following summer, stems can be cut – the thickest destined for candying, the slimmer ones for preserves, pickles, or even adventurous marinades. The leaves, gathered between June and August, make fragrant teas, fresh green salads, or aromatic additions to cooked dishes. Roots dug in the first autumn can be dried, distilled for essential oil, or steeped in alcohol – though this harvest will prevent flowering the next year. Leave them in the ground and the plant will send up its great umbels the following spring, producing seed for next year’s crop. A small but important note: the furanocoumarins in angelica can make your skin more sensitive to sunlight, so cover up when harvesting on bright days.
A living tradition
Angelica archangelica is not just a plant of the past – it is still woven into the fabric of food, drink, and herbal medicine, from tonics to inventive desserts. It is at once a medicine, a kitchen ingredient, and a piece of living heritage.
Do not confuse it with its Chinese cousin, Angelica sinensis (“female ginseng”), which has entirely different properties. And as with any medicinal plant, consult a qualified practitioner before use, particularly during pregnancy, breastfeeding, or when taking anticoagulants. Pregnant women should avoid angelica due to its potential to induce contractions, and those with bleeding disorders should seek advice before using it.