Angelica archangelica

Common names: Angelica, Garden Angelica, Wild Celery, European Angelica and Norwegian Angelica

Family: Apiaceae

Parts used: Roots and rhizomes, leaves and seeds

Habitat: A robust biennial growing to over 1m when mature. Native to parts of Euope and Asia, naturalised in damp soils, drought and frost resistant. 

Constituents: Volatile oil including alpha- and beta-phellandrene, pinene, linalool, and others. Coumarins including furanocourmarins and simple coumarins (fifteen coumarins have been identified). Phenylpropanoids including angelic and valerianic acids. Flavonoids including archangelenone. Root contains resins, tannins and sterols. Vitamin E, calcium.

Actions: Expectorant, Diaphoretic, Carminative, Bitter, Spasmolytic, Diuretic, Anti-inflammatory, Warming Tonic. 

History and Folklore: Angelica has long been used to flavour Aquavits, Vermouths, Absinthes and other liqueurs. It also has a long tradition as a culinary vegetable.

Traditional and current uses:

• Fever
• Peripheral vascular disease
• Coughs and colds
• Pleurisy
• Respiratory catarrh
• Psychogenic asthma
• Flatulent dyspepsia
• Indigestion
• Nervous dyspepsia
• Lack of apetite
• Colic
• Weakness of digestion, poor circulation and catarrh in the elderly
• Rheumatic conditions (external rub of infused oil)

Disclaimer: The information on this website is provided for educational use only, and is not intended as a replacement for the services of a qualified medical herbalist, doctor or licensed health practitioner. The information contained herein is not diagnostic, always consult a medical health professional before embarking on a treatment programme. Max Drake Medical Herbalist disclaims any liability, loss, injury or damage incurred as a consequence of the use and application of the advice given herein.