Dried Root of Angelica
Angelica archangelica radix.
Common names: Angelica, Garden Angelica, Wild Celery, European Angelica and Norwegian Angelica
Parts used: Roots and rhizomes, leaves and seeds
Habitat: A robust biennial growing to over 1m when mature. Native to parts of Euope and Asia, naturalised in damp soils, drought and frost resistant.
Constituents: Volatile oil including alpha- and beta-phellandrene, pinene, linalool, and others. Coumarins including furanocourmarins and simple coumarins (fifteen coumarins have been identified). Phenylpropanoids including angelic and valerianic acids. Flavonoids including archangelenone. Root contains resins, tannins and sterols. Vitamin E, calcium.
Actions: Expectorant, Diaphoretic, Carminative, Bitter, Spasmolytic, Diuretic, Anti-inflammatory, Warming Tonic.
History and Folklore: Angelica has long been used to flavour Aquavits, Vermouths, Absinthes and other liqueurs. It also has a long tradition as a culinary vegetable.
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