Angelica is a genus of plants in the parsley family used in both Western healing and traditional Chinese medicine. Usually the dried root is used medicinally. The most common angelica used in Western healing is the European species, Angelica arch angelica. Occasionally the North American species, A. atropurpurea, is used in the same way as A. archangelica. Other names for Western Angelica are European angelica, garden angelica, purple angelica, Alexander's archangel, masterwort, wild angelica, and wild celery.There are at least 10 species of angelica used in traditional Chinese medicine. The most frequently used species is A. sinensis, which in Chinese is called dong quai.The leaves of angelica are prepared as a tincture or tea and used to treat coughs, colds, bronchitis, and other respiratory complaints. They are considered gentler in action than preparations made from the root. The root is the most medically active part of the plant. It is used as an appetite stimulant and to treat problems of the digestive system and liver.Angelica will induce sweating and is also used to treat conditions such as arthritis and rheumatism. In addition, it is used as a diuretic. Externally, angelica is applied as an ointment to treat lice and some skin disorders. In addition to medicinal use, an essential oil derived from the plant is used in making perfumes and as a food flavoring. Oil from the seeds imparts the distinctive flavor to the Benedictine liqueur. Sometimes candied leaves and stalks are used as sweets. In addition to increasing the risk of photodermis, angelica is considered to be a mild laxative and may cause mild diarrhea.

Angelica recipes