Angelica

Angelica archangelica, also known as medicinal angelica or angelica, is a plant species in the umbelliferae family (Apiaceae). It is widespread in temperate latitudes in the northern hemisphere. It is cultivated in Thuringia, Saxony and northern Bavaria, among other places.

Angelica is a deciduous, two to four-year-old plant that only flowers once. It reaches growth heights of 1.2 to 3 meters. Angelica has a thick rhizome, which is turnip-shaped in wild plants. The upright stem is round at the base, hollow on the inside and branched at the top. The toothed leaves of the plant are long-stalked, two to three-pinnate and often 60 to 90 cm long.

The terminal double corymbose inflorescences contain numerous greenish-white to yellowish flowers with hairy stems. The flowering period is from June to August. The yellow split fruit is 5 to 8 mm long and has an elliptical shape. The fruits are used to flavor wormwood wine, gin and Chartreuse, the oil from the roots and seeds for herbal liqueurs and bitter spirits such as Boonekamp, Bénédictine and Chartreuse, candied stems as a sweet and as a decoration for baked goods. Angelica is also an ingredient in Schneeberg snuff.

The dried rhizome and the dried roots (angelica root - Angelicae radix) are used phytotherapeutically.

Cosmetics industry: essential oils in perfumes.

Food: as a spice plant for rice and fish dishes, salads, for flavoring vinegar, pickles and mustard, e.g. in herbal mixtures such as herbs of 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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