Angelica (Angelica archangelica)

OriginThe Root of the Archangel

According to legend, the Archangel Michael appeared to the monk during the plague and pointed him to this plant - therefore archangelica, the angelica root.

Angelica is a plant of the cool north: it grows wild in Scandinavia, Iceland, Greenland, the Alps, and along the banks of northern European rivers. It reaches a height of up to two and a half meters, has hollow stems, often tinged with red, and large, spherical flower umbels – an imposing sight. In Iceland and Norway, it was a cultivated plant for centuries: the young stems were eaten as a vegetable in a region where fresh greens were scarce, and the right to harvest them was regulated in medieval legal texts.

Angelica arrived in Central Europe via monastic medicine and became one of the most important bitter herbs. Its reputation stems from the time of the plague: the "theriac" recipes and the famous plague waters almost all contained angelica root, and the legend of the Archangel Michael dates back to this period. To this day, it is an ingredient in the great monastic liqueurs—Chartreuse, Bénédictine, Melissa spirit—and in countless bitters.

Her most famous modern role is another one: Angelica root, along with juniper and coriander, is one of the three core botanicals in gin. It brings an earthy, spicy-musky depth and also serves as a fixative, binding the volatile aromas of the other botanicals. Anyone who likes gin knows its taste without even realizing it. And the candied green stems that used to adorn cakes also come from it.

To useWhat Angelika does for you

Angelica root is a Bitter drug with aromatic component - a combination that distinguishes them from pure bitters such as gentian. Commission E has approved them at Loss of appetite and dyspeptic complaints It is positively rated for mild stomach cramps, bloating, and flatulence; the European Medicines Agency lists it as a traditional use in the same direction. The bitter substances trigger a reflex via the tongue that stimulates gastric juice and bile flow; the essential oil additionally has antispasmodic and carminative effects.

The same rule applies as with all bitter drugs: The effect begins in the mouth. Eine halbe Tasse zwanzig bis dreißig Minuten vor dem Essen, langsam, ungesüßt - oder Tropfen auf wenig Wasser, die man kurz im Mund behält. Wer Bitteres in Kapseln schluckt, umgeht genau den Mechanismus, um den es geht. Traditionell wurde Angelika außerdem als schweißtreibendes Mittel bei Verkühlungen und als allgemeines Stärkungsmittel nach Krankheiten verwendet - dafür gibt es Erfahrung, aber keine Studien.

Two points are relevant here, and both are practically important. First: Angelika contains Furocoumarins, which make the skin photosensitive. This is rarely a problem when taken internally in normal quantities, but it can occur with intense sun, tanning beds, or direct skin contact with the plant sap – then redness and blisters can develop. Secondly, and more importantly: There are life-threatening mix-ups when collecting. Water hemlock (Cicuta virosaIt grows in the same damp locations and is one of the most poisonous plants in Europe; giant hogweed causes severe burns. Angelica root can be bought at the pharmacy.

IngredientsIt's in the root.

The root contains 0.3 to 1.5 percent essential oil With over seventy components – primarily monoterpenes such as α-pinene, β-phellandrene, and limonene, along with the characteristic macrocyclic lactones that create the musky base note – angelica's aroma is what makes it so indispensable in gin: it is earthy, warm, and balances the more volatile notes of the other botanicals.

The second important group are the Furocoumarins Angelicin, bergapten, imperatorin, and xanthotoxin. They are partly responsible for the bitter note and also for the PhotosensitizationUnder UV light, these molecules become reactive and can damage skin cells. This is the same mechanism that causes severe burns in giant hogweed, only at a much lower concentration.

In addition, it contains bitter substances, tannins, resins, sterols, and organic acids. One point is important for preparation: because the effect depends on both the water-soluble bitter substances and the essential oil, a covered infusion It's advisable to let it steep openly, as this reduces the oil content. Alcoholic extracts extract both the oil and the other components well, which is why angelica is traditionally used in liqueurs and tinctures.

Enhanced combinationsWhat makes Angelica stronger

A bitter drug with aroma - it benefits from anything that supports the bitter reflex, and from good company in the glass.

What contradicts itselfIt's best to avoid these combinations.

ApplicationHow it is used

• Angelica teaOne teaspoon of chopped root to 250 ml, covered for ten minutes, unsweetened before meals.
• Digestive bitters mixtureWith gentian root and wormwood herb - the classic combination.
• Bitter dropsAlcoholic extract, ten to twenty drops in a little water before meals.
• Monastery liqueurChartreuse, Bénédictine and Melissa spirit all contain angelica root.
• ginOne of the three core botanicals - earthy depth and fixative for the other aromas.
• Candied stemsThe green young stalks in sugar syrup - formerly used to decorate cakes, now rare.
• Icelandic vegetablesYoung stems and leaf stalks were eaten as a fresh vegetable in Northern Europe.
• VerkühlungsteeTraditionally sweat-inducing, often combined with elderflower.
• garden perennialTwo and a half meters high, with huge umbels - a first-class bee pasture.
• Do not collect yourselfDue to the life-threatening look-alikes, only use products from pharmacies.

As a home remedyThe herbal tea before meals

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

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