Angelica
Botanical Information
Working with Angelica
Part(s) Used
Herb Forms
Angelica is an excellent digestive tonic ingredient because it stimulates the production of digestive enzymes. It is used to improve the appetite and the assimilation of nutrients. The volatile oil contained in angelica makes it a good carminative to relieve gas. All parts of the plant, taken as elixirs, teas, tinctures, and other preparations, are used to enhance digestion and relieve stomachaches, nausea, and gas pains, as well as alleviate symptoms of the common cold. Angelica is beneficial during convalescence and debility. The seeds are used to flavor alcoholic beverages and are considered milder in nature than the root. The tender leaves are delightfully tangy and can be chopped up and added to salads, while the tender stems and roots can add a savory taste to soups and other dishes. Candied angelica stems are an old-fashioned treat to “help the medicine go down.”
Angelica has a taste of ACRID, BITTER and a temperature of WARM.
Cautions
The information given here is designed to help you make informed choices about your health. The information is drawn from numerous sources—both traditional medicine practice, from the clinical experience of many herbalists currently practicing, and supported by decades of scientific research from the author. The research most consulted includes human clinical trials that help to determine the most effective and safe herbs for various needs, the best doses, and types of preparations.
The information offered in this database is not intended as a substitute for any that may have been prescribed by your health practitioner or physician.
