Angelica Root, also known as "Holy Ghost" or "Wild Celery," is native to Europe and Asia and has a unique flavor profile that is both earthy and slightly sweet.
In the kitchen, Angelica Root is a popular ingredient in both sweet and savory dishes. It's commonly used in baking to add a distinctive flavor to cakes, pastries, and bread. It's also an essential ingredient in gin and other herbal liqueurs, adding a complex and aromatic flavor.
To use Angelica Root, simply chop it finely and add it to your favorite dishes. It pairs well with other herbs and spices, such as thyme, rosemary, and black pepper. For a soothing cup of tea, steep the dried root in hot water for several minutes, strain, and sweeten with honey.
INTERACTIONS AND PRECAUTIONS
Angelica increases sensitivity to solar radiation. People who are hypersensitive to the sun while taking angelica should avoid sun exposure. Do not use during pregnancy.
