• Jon Mychal Heatherly

Get to the Root of Angelica

Updated: Dec 3, 2021

A Juniper-like bitter

Source: jmheatherly.medium.com


Gabriele Lässer


Angelica, or wild celery, grows throughout temperate and subarctic parts of the Northern hemisphere, like mainland China. The indigenous Sámi people make food of this herb’s roots and medicine from its stalks. Also, gins, bitters, and liqueurs — like Chartreuse — get their distinct flavor in part from Angelica.


Find 60 varieties of wild celery. Growing anywhere from 1–3 meters in the wild, Angelica attracts numerous pollinators. Some grow as far north as Iceland. However, be careful identifying Angelica as other poisonous species look similar. Practice with a plant ID app.


Scientific name: Angelica Archangelica (garden variety) Tastes: celery, juniper, musk, earthy when distilled, slightly bitter, wormwood Uses: vermouth, gin, omelets, trout, jam, homeopathic remedies


Recipe: Ginger & Angelica Root Syrup

6oz ginger root 2oz angelica root 2c sugar 2c water See link above.


By JMHeatherly


OpenClipart-Vectors


16 views0 comments

Recent Posts

See All

Applesauce Pancakes Bacon Wrapped Asparagus Crock Pot Buffalo Chicken Eggs in a Hole Fried Corn Garlic Scape & Walnut Pesto Garlic Scapes Green Beans with Almonds Ham, Apple, Sweet Potato Scramble Hom