Angelica archangelica: use, properties, and tradition

Angelica archangelica L. is a plant belonging to the extensive Apiaceae family (formerly Umbelliferae).

The etymology derives from medieval Latin “herba angelica“, based on the belief that the plant protected against the Devil and could cure all diseases. According to legend, the healing properties of the plant were revealed to a monk by an Angel, and “arch-” as a reinforcing prefix of Angelica, hence “archangelica” as Archangel Michael suggested to a Mantuan doctor that the plant could cure the plague.

Another hypothesis for its meaning is that the plant’s flowering coincides with the recurrence of Archangel Michael, that is, May 8th.

 

Botanical description of angelica archangelica

Angelica is a biennial or perennial herb, up to 2 meters tall, with a hollow stem with a diameter of 4-5 cm, green with reddish shades. The leaves are bipinnate, long-stalked, with the stalk also hollow, and terminal leaves grouped in threes. The leaf margin is serrated, with large teeth and white tips.

The inflorescence (blooming in June-July) consists of large compound umbels, hemispherical, with about 30 rays, while the umbellets are very compact, with an involucre consisting of about 10 very narrow bracts. The flower color is green. The fruit (improperly called a seed) is wide, elliptical, almost square, flattened, greenish-white or light green, and winged. The plant is glabrous, except for the inflorescence. The plant blooms only once (in the second or third or fourth year) and then dies.

Distribution and cultivation of angelica archangelica

Angelica archangelica is distributed throughout Asia and Europe, especially in the Northern European regions.

Cultivating Angelica requires deep, moist, fertile soil, partly in shade, partly in full sun. It is a robust plant. It is sown in seedbeds in summer, and the seeds must be collected and used immediately as they lose their germination ability. In autumn, seedlings are planted in fresh, well-fertilized soil, with a distance of 80 cm between rows and 60 cm within the row.

The roots are harvested in the autumn of the following year; the rhizome and taproot are thick and short, while the secondary roots are numerous.

The fruits are collected in the summer of the second year, cutting the still greenish umbels, drying and beating them; the smell is similar to that of the root but even more pleasant.

The cultivated and officinal species is Angelica archangelica (or Angelica officinalis), which should not be confused with Angelica sylvestris (Wild Angelica), which differs because it is much less fragrant, smaller in both height and leaf size, uniform green on both sides of the leaves, and with white-pink flowers.

 

Activities and uses of angelica archangelica

The drug, consisting of dried roots, is hygroscopic, so it must be stored in dry environments. The smell is strong, pleasant, and aromatic.

The roots contain an essential oil consisting of alpha-fellandrene, pinene, limonene, borneol, macrocyclic lactones, and coumarins. The fruits contain an essential oil with the same composition. The substances in the essential oil, especially furocoumarins, are photosensitizing, so exposure to UV rays after use is not recommended. It is also not advised during pregnancy and breastfeeding and for individuals undergoing anticoagulant therapies.

Angelica is recommended as a stomachic-eupeptic remedy, gastric antacid, carminative, and (in small doses) as a stimulant for the central nervous system. It acts as an emmenagogue, useful in cases of anorexia, convalescence, hyperacidity, flatulence, gastric ulcers, and dysmenorrhea.

Angelica can be taken as a powder, in infusion (tea cut), as a mother tincture or fluid extract, and as mentioned, in essential oil. The latter can relax smooth muscles through a Ca-antagonist mechanism, explaining its historical use in cases of asthma.

Angelica has always been appreciated for its medicinal properties but also has phytoalimurgic uses, in the liquor industry, and in perfumery.

Its stems can be eaten salted, boiled with oil and vinegar.

There is also a sweet version made of candied Angelica stems (source: “Libro delle Erbe” by Pierre Lieutaghi):

“Take fresh, well-trimmed stems, cut them into pieces about a dozen centimeters long, place them into boiling water, and let them boil for half an hour; then remove them from the water, drain them, and carefully remove the filaments from the bark: After doing this, place them back in boiling until the stems become tender under finger pressure: at this point, they will have turned white, and if you want to turn them green again, add a handful of salt to the water before removing them. Then pass the stems in fresh water, drain them, and place them back on the fire in a syrup that must contain their weight in sugar; boil vigorously for half an hour, then pour everything into a bowl. The next day, separate the syrup by boiling it separately and pour it over the stems: do so for three consecutive days. Finally, dry the scattered pieces of sugar powder in the oven, keeping them in tightly closed boxes, or place them in majolica jars, covering them with well-cooked syrup, in which Angelica can be preserved for years without losing any of its aroma”.

Angelica roots and seeds have been used to flavor spirits such as Gin, Vermouth, Chartreuse, and Benedictine bitters.

ANJA LATINI

Registered Herbalist with RNEP no. GLT0018S