Botanical Name: Angelica archangelica
- English: Garden angelica
- Also, known as: Angelika, angélique, Engelwurz, Archangelica, angelica, Kvan
Parts Used: Root
There are thirty varieties of angelica, but this one is the only one officially employed in medicine. The root of the common angelica is long and spindle-shaped, thick, and fleshy – large specimens weighing sometimes as much as 2-3 pounds. The stems are stout, fluted, 4-6 feet high and hollow. Angelica archangelica, commonly known as garden angelica, wild celery, and Norwegian angelica, is a biennial plant from the family Apiaceae, a subspecies of which is cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species (Conium, Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty. Synonyms include Archangelica officinalis Hoffm. and Angelica Officinalis Moench.
How to use:
Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!
- You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.