Angelica Root Herb

Angelica (Angelica archangelica), root, cut and sifted, organic, Europe, a/k/a Wild celery, or as dang-gui, dang-qui and dong-quai in China. European Angelica has been viewed as a magical herb for more than 1,000 years. European peasants made angelica leaf necklaces to protect their children from illness and witchcraft. Angelica was reputed to be the only herb that witches never used and its presence in a woman’s garden or cupboard was once used as a defense against charges of witchcraft. According to peasant folklore of Old Europe, Angelica was revealed to humanity by the archangel Raphael as a gift with potent, magical powers. Angelica leaves have been used as a vegetable and to flavor fish, poultry, cooked fruits, soups or stews, while the leaf and inflorescence stalks have been candied for cake decorations. The dried roots find extensive use in liqueurs, vermouths, and bitters. The essential oil of the roots is used in the formulation of Benedictine and Chartreuse-type liqueurs. In Asia, where Chinese angelica (dang-gui, dang-qui or dong-quai) has been used since the dawn of history, the herb was once considered the tonic for all gynecological problems. Angelica reportedly gives relief from colds, flu and bronchitis. It is sometimes used as a digestive aid or for arthritis relief. For a decoction, use 1 teaspoon of powdered or cut and sifted roots per cup of water. Bring to a boil and simmer 2 minutes. Remove from heat and let stand 15 minutes. Drink up to 2 cups a day. The taste is bitter. Not for children under age 2. For older children and persons over 65 start with low-strength preparations and increase strength if necessary. This is a wonderful herb for the female system; used in the treatment of almost every gynecological ailment. It’s a powerful uterine tonic and hormonal regulator. Excellent for the circulatory system. Pregnant women should not use medicinal amounts. It is said that fresh angelica roots are poisonous and that drying eliminates the hazard.