Angelica

Angelica is a biannual herb, famous for its distinguished botanical, medicinal, and culinary features. It is marked by its impressive umbrella-like greenish-yellow or white flowers that appear in summer. 

Different portions of the angelica plant are used in culinary traditions because of their distinctive flavors and smell. In cakes, pastries, and confections, the stems are frequently candied and utilized as decorative accents. These candied stems, also referred to as "angelica candy," have a sweet and somewhat bitter flavor that enhances sweets. The plant's leaves are used as a flavoring component in liqueurs and bitters, giving the drinks a characteristic herbal and earthy note.

Angelica is well known for its digestive properties in traditional herbal medicine and is frequently used to treat digestive problems like bloating, indigestion, and stomach cramps. It is thought to contain diuretic qualities that aid in the body's detoxification process. Additionally, angelica has been used to reduce joint pain and inflammation brought on by illnesses like arthritis because of its reputed anti-inflammatory properties.

As a result of its expectorant characteristics, which aid in the liquefaction and elimination of mucus, angelica has also been used in herbal treatments for respiratory conditions like coughs, bronchitis, and asthma. The plant has been linked to relaxation and stress alleviation and is occasionally used as a mild sedative.

In regions kissed by a crisp spring breeze, one may sow angelica seeds indoors during the waning days of winter, allowing tender shoots to flourish before the great outdoors beckons. In more temperate realms, where autumn's embrace lingers, casting seeds upon fertile soil as the sun's warmth begins to wane can invite angelica to embrace the earth's bosom, weaving roots deep into the soil during the dormant winter months.

With tender care and a touch of horticultural prowess, one may witness the transformation of angelica, as its biennial rhythm unfolds, revealing lush foliage and roots in the first year, followed by a gorgeous display of flowers and seeds in the second.  Yet, patience is a virtue as angelica's delicate seeds' yearning for the light of day may take their time to sprout, unfolding their botanical dance over the course of weeks.

In its first year, this mystical plant emerges from a humble seed, stretching towards the heavens with delicate green shoots and vibrant leaves that shimmer with life. Deep below the surface, unseen by prying eyes, an intricate network of roots weaves a tapestry of strength, anchoring the plant to the earth's embrace.

During its second year, the stems begin to tower proudly, adorned with breathtaking clusters of flowers. Their fragrance captures the attention of fluttering bees and elegant butterflies to set the stage for pollination.

The flowers give way to seedheads, containing seeds that cradle the future of angelica within their grasp. When the time is right, they embark on a daring journey, borne by the whispering winds, to settle on fertile land and perpetuate the legacy.

Angelica leaves and stems can be harvested in spring or early summer for culinary purposes. Its root, on the other hand, is used for medicinal applications and can be harvested in the second year of its growth, during late summer or fall, preferably when the leaves begin to wither and die back.

Angelica leaves, stems, and flowers can be harvested with sharp pair of scissors. For its roots, unearth this prized possession by digging up the plant, being careful all the time not to damage them.

To capture the wisdom of angelica leaves, carefully harvest vibrant foliage and arrange them on a drying rack. To dry flowers, bind their stems in poetic unity and suspend them mid-air, upside in a sanctuary kissed by the gentle breeze. Within a few days, their journey from supple to crisp shall be complete and you can preserve them in an airtight container for later use.

For roots. Rinse and let them bask in the open air for a few days as they shed their excess moisture. Once their outer surface feels dry, transfer them to a dehydrator or an oven set to a low temperature (around 100-110°F or 38-43°C) and dry them until they become brittle and snap easily. Store them in vessels, sacred and sealed, in a sanctuary of darkness and coolness.

Angelica is nature’s gift and a seasoned warrior that stands strong, ready to be unleashed when the time calls.

• Tincture - Dried angelica roots are macerated in alcohol for 4 to 6 weeks, strained, and saved in a glass vessel.
• Tea - Sprinkle dried angelica leaves or flowers into a vessel of infusion containing hot water for 5 to minutes to orchestrate a perfect cup of tea.
• Decoction - Dried angelica roots are allowed to dance in boiling water for 20 to 30 minutes to achieve a mellifluous union, called angelica decoction.
• Salve - Angelica leaves/flowers infused oil is united with melted beeswax to form a salve.
• Syrup - Dried angelica roots are rolled in sugar solution on low flame for a few minutes to form angelica syrup.
• Infused oil - Dried angelica leaves/flowers can be infused in olive oil on a sunny windowsill or in a double-boiler to form angelica-infused oil.