Angelica

Angelica archangelica, also known as medicinal angelica or true angelica, is a plant species in the umbellifer family (Apiaceae). It is widely distributed in the temperate latitudes of the Northern Hemisphere. It is cultivated in Thuringia, Saxony, and northern Bavaria, among other places.

Angelica is a deciduous, biennial-to-quadrennial plant that blooms only once. It reaches heights of 1.2 to 3 meters. Angelica has a thick rhizome, which is turnip-shaped in wild plants. The erect stem is round at the base, hollow inside, and branched toward the top. The plant’s serrated leaves are long-stalked, twice or thrice pinnately compound, and often 60 to 90 cm long.

The terminal, double-umbel inflorescences contain numerous greenish-white to yellowish flowers with hairy stalks. The flowering period extends from June to August. The yellow schizocarp is 5 to 8 mm long and elliptical in shape. The fruits are used to flavor vermouth, gin, and Chartreuse; the oil from the roots and seeds is used in herbal liqueurs and bitter schnapps, such as Boonekamp, Bénédictine, and Chartreuse; candied stems are used as a sweet treat and as a garnish for baked goods. Angelica is also an ingredient in Schneeberger snuff.

In phytotherapy, the dried rhizome and the dried roots (angelica root— Angelicae radix) are used.

Cosmetics industry: Essential oils in perfumes.

Food: as a herb in rice and fish dishes, salads, and to flavor vinegar, pickles, and mustard; e.g., in herb blends such as herbes de Provence.

Skin and mucous membrane irritation in high doses.

Angelica archangelica is the parent plant of Angelicae radix, the official preparation made from the roots of the plant.

Angelica archangelica contains various photosensitizing coumarin derivativessuch as xanthotoxin (ammoidin) and xanthotoxol, the demethylated form of xanthotoxol. The essential oil extracted from the leaves and leaf stems contains up to 80 % estragole.
Mutagenic and carcinogenic effect in high doses (estragole content).

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