Angelica is a member of the parsley family. Primarily grown in Europe, the stems are sometimes candied and used as decorations for cakes and other desserts. Angelica is also used to flavor liqueurs and some wines.
Legend has it that the name Angelica came from an angel who informed a monk about the virtues of the healing powers of the plant during the time of a plague epidemic. During the plague epidemic of 1664 people were instructed to chew on the roots of the angelica plant to help protect them from infection. Other medicinal uses include a treatment for digestive disorders, lowers fever and used as an expectorant.
Other Culinary Uses
Sometimes the stems are cooked with rhubarb or other tart fruits to reduce acidity. The seeds are added to cookies and the roots are used to flavor Benedictine and Chartreuse.