Last Updated : Jan 13,2018
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Also Known as
Angelica forms a part of the Apiaceae herb family species. It is a aromatic plant of the carrot family, native to Nothern Hemisphere and New Zealand. It was introduced into France by the Vikings and cultivated by the monks. The most commonly used herb in these species is Garden Angelica, more commonly known by the latter name. The fleshy roots and stalks of the aromatic Angelica have been used for their medicinal properties, since time immemorial. The earliest trace goes back to early 1500's when it was used as one of the medicines to treat Plague.
To chop the angelica stems or leaves, clean and wash them, place them on a chopping board, and chop them finely or roughly using a sharp knife as per recipe requirements.
How to Select
Always look for angelica which have long firm stems and bright green leaves. If purchasing candied angelica, ensure that the packaging seal is intact.
· Tender angelica stems mainly find place on bakery shelves as a confectionary ingredient, especially for cakes. The young leaf stalks and stems are candied and used as decoration on cakes. They are also used in gingerbreads, puddings and soufflés.
· Also commonly known as candied angelica peel, these can be enjoyed on their own. To make candied angelica at home, follow this really easy recipe. Cut some firm angelica stems into around 5 to 6 inches lengths. Soak them in cold water for 2 to 3 hours. Blanch them in boiling water till the stem softens, Drain, cool and peel carefully to remove the stringy outer portion. Soak these stems in sugar syrup (equal portions of sugar and water) for 24 hours. Drain the stems and boil the syrup separately till it reaches pearl stage (105 C/ 221 F). Add the soaked angelica pieces and boil for few minutes. Drain the angelica and when dry, lay them in an oven proof tray, dust with caster sugar and dry in a slow oven.
· Angelica leaves can be used in a variety of desserts and tisanes since they have a unique flavour and aroma. A herb tea is brewed from the leaves.
· They are also used widely as flavouring agents, especially to flavour liqueurs. Liqueur manufacturers use the crushed stems and roots of angelica in the production of Gin, Chartreuse, Melissa cordial, Vespetro etc.
How to Store
Always store candied angelica in a cook dry place in air-tight containers, away from humidity. Fresh angelica plants should be taken care of against too much sunlight and moderate care should be taken as done for any potted plant.
· It is attributed to being an effective treatment for indigestion and flatulence.
· It may have also been used to treat ailments like chronic bronchitis because of its medicinal properties.
· Angelica oil acts as an effective rub which aids in easing joint pain.
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