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Angelica, also known as Garden Angelica and Wild Celery, is a biennial (or short-lived perennial) and a member of the Apiaceae family which includes other plants such as carrots, celery, fennel and dill. This plant is native to Northern Europe, Greenland and West Siberia but is now cultivated all over the world.
Angelica root is a warming, aromatic tonic that can be supportive
for many different ailments, one being poor digestion. Angelica root can
often be used in the form of teas, tinctures and capsules.
origin | Bulgaria |
active compounds | Volatile oil, flavonoids and furanocoumarins |
plant part used | root |
processing | powder |
storage tips | Store in a cool, dark place in an airtight container. |
appearance & aroma | Light in color with a unique sweet, musky aroma |
flavor profile | Earthy, celery-like flavor, slightly bitter |
cosmetic | Can be used in making natural skincare as face/hair masks, put in baths and as poultices for the skin to help soften and soothe irritated skin. |
culinary | The roots have an aromatic, earthy flavor that can be added into baked goods as well as mixed with other herbs as a marinade for meat. |
wellness | Can be put into capsules, teas, honey or infused as an herbal extract. |
safety | Please talk with your doctor if you are pregnant, breastfeeding or are on medications as angelica may cause drug interactions. |
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