Angelica

 Angelica

Angelica is a genus of about 60 species of tall biennial and perennial herbs in the family  Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far north as Iceland, Lapland and Greenland. They grow to 1 to 3 metres tall, with large bipinnate leaves and large compound umbels of white or greenish-white flowers.

Some species are grown as flavoring agents or for their medicinal properties. The most notable of these is garden angelica garden angelica (A. archangelica), which is commonly known simply as angelica. Natives of Lapland use the fleshy roots as food and the stalks as medicine. Crystallized strips of young angelica stems and midribs are green in colour and are sold as decorative and flavoursome cake decoration material, but may also be enjoyed on their own. The roots and seeds are sometimes used to flavor gin. Its presence accounts for the distinct flavor of many liqueurs, such as Chartreuse.

The root, seed, and fruit are used to make medicine. Angelica is used for heartburn, intestinal gas (flatulence), loss of appetite (anorexia), arthritis, circulation problems, "runny nose" (respiratory catarrh), nervousness, plague, and trouble sleeping (insomnia).

According to legend, Angelica was revealed in a dream by an angel to cure the plague. All parts were believed effective against evil sprits and witchcraft. It was held in such esteem that it was called the “Root of the Holy Ghost”. In America it was used by the Iroquois and other indigenous groups as witchcraft medicine, an infusion of smashed roots was used as a wash to remove ghosts from the house.