Angelica ..................
Angelica is an herb that has different uses. The leaves are often added when cooking red currants, rhubarb, gooseberries and red plums to reduce the acid and sweeten the often sour fruits.
Its strong, clean taste makes it an excellent candidate angelica is for crystallization. Its seeds are sometimes used in baked goods. The stems are usually crystallizes as a decorative garnish and bread. The leaves and stalks celery impart flavor when added to sauces and vegetable dishes.
Long ago, Angelica as incense to perfume the house was burned. The herb takes its name from history, that an angel came to earth, when the plague was rife and said the people keep a piece of angelica to ward off plague in the mouth.
The root of Angelica can be used to make tea. A syrup made from the stems and leaves can be made are stored and diluted as a drink and tea from the dried leaves are exercised as well for calming the nerves, tension, colds, coughs and rheumatism.
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