Angelica is a favorite flavoring herb in Western culinary art. Angelica jams and jellies are very popular. Leaf stalk are employed in confectionary.
Garden angelica or Angelica archangelica is best known as a decorative element in cakes and other confections.
All parts of the angelica plant are strongly aromatic and edible. The entire angelica herbs is useful. The seeds, and the oil from seeds and roots, contribute to the complex tastes of various cordials and digestive liqueurs.
Angelica candied stems were a popular delicacy from medieval times though the 19th century, but they’re seldom seen in the kitchen nowadays.
The young leaves can be chopped to give a mils fresh taste to salads, fish dishes and cottage cheese. Fresh stalks can be added to milk puddings, custard and stewed fruits.
Young leaves and shoots are used commercially to flavor alcoholic beverages. Angelica root is the main flavoring ingredient of gin, vermouth Benedictine and Chartreuse.
Angelica can also can be used to make a delicious ice cream.
Angelica as an ingredients
