A Juniper-like bitter
Source: jmheatherly.medium.com
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.
