Angelica archangelica, referred to as Garden Angelica, Wild Celery or just “angelica”, is cultivated for its sweetly scented edible stem and roots. The plant is used in many dishes, sauces and even liquors.
Angelica is harvested for various medicinal uses as well. In Appalachia, the herb is used as a treatment for colic, menstrual cramps and sour stomach. It has also been said that chewing on the dried herb might help curb desire for alcohol.
The angelica grows only leaves the first year, but in its second year it shoots out a fluted stem that can reach up to six feet tall. Because of its similarities to several poisonous species, it should not be consumed unless it is identified with absolute certainty.
Angelica is actually a genus of which there are over 60 species. Among these is the Chinese Angelica, better known as Dong Quai. This herb is famous for its proclaimed healing properties, especially aiding women with menopausal symptoms.
