Angelica Herb And Its Many Uses

Angelica herb is a tall biennial averaging 6 feet to 8 feet tall. Angelica herb thrives with little care in partial shade and rich, quick-draining soil. The shiny green foliage of angelica is decorated with small, simple white blooms, and the plant radiates a delicate, licorice-like fragrance. The name angelica is said to derive from its angelic healing ability, and people carried it to ward off witches and evil spirits.

Drying angelica herb will preserve it for later use. The foliage of this plant can be harvested at any time during the growth cycle, while the flower heads should be harvested at the peak of their bloom. The flower heads dry well when hung upside down in small bundles or arranged on a screen rack, although the foliage tends to curl with these two methods. Pressing this herb also works well. The leaves curl a little as they dry, while the flower heads retain their shape and remain sturdy. A little of the licorice fragrance remains after drying.

Angelica herb can also be used in many cuisines and crafts. Angelica seeds add a licorice flavor to teas and baked goods. The stems and leaves can be crystallized by cutting the stems and leaves into 5-inch pieces and layering them in a long glass bowl. Next, make a crystallizing syrup by bringing one part sugar to two parts water to a boil. Pour the syrup over the stems and leaves and allow them to cool for 24 hours. The next day, put the coated angelica back in the saucepan and heat slowly to a boil. Simmer until the stems and leaves turn a bright green. Drain, cool, and garnish with a layer of fine sugar.

The flower heads and blooms are ideal for larger, showy herbal wreaths, as well as larger garlands and pressed pictures. This little know herb is very versatile and can be used for many things around the home.

Making Candied Angelica Herb Leaves

Use smaller younger leaves of the angelica plant and place the leaves in a skillet in boiling water. When the leaves become tender, drain and spread them out on the bottom of a plate. Open the leaves and lay them on top of one another until the plate is full. Boil some sugar and water until a pretty thick syrup forms and pour over the leaves. Allow the leaves to stand for 2 or 3 days, heating now and then in a medium oven briefly. Lay the leaves on glasses one by one and sift sugar on top of each leaf and dry them in the sun (or dehydrator). When the leaves are dry, lay them in boxes with paper between each layer of leaves and enjoy.