Angelica
Angelica archangelica

April , 1999
A. McKeown, C. Bakker, University of Guelph, Department of Plant Agriculture;
J. Schooley, OMAFRA Ginseng and Medicinal Herb Specialist

Table of Contents

Introduction

Angelica has been used for centuries as a medicinal and culinary herb. In midievel times it was used by monks to treat the plague. It derived it's name from the latin "herba angelica" - an angelic herb with special properties against poison and plague. The Greek, angelos, means messenger and it was once believed that an angel revealed its special properties to a monk in a dream. It was also used to ward off evil spirits and witchcraft. It's close relative, Angelica sinensis (don quai), is probably the most important Chinese tonic after ginseng. As recent as World War I, people chewed on the roots to fight influenza. Candied stalks of Angelica became a popular sweet after the Vikings brought the herb to Europe in the 10th century. It was not recorded as having medicinal properties for another 400 years.

There are 50 species of Angelica, most of which have medicinal properties although not similar chemistries. A number of species of wild Angelica are used for similar purposes around the world, including the wild American Angelica atropurpurea, and the Indian Angelica glauca used in Ayervedic medicine. Occasionally it has been confused with poisonous members of the Umbelliferae family, in particular water hemlock, Oenanthe crocata.

Angelica is cultivated commercially for culinary and medicinal purposes. There is not a large market for this plant and, according to Sturdivant and Blakely (1998), the majority of Angelica grown abroad is used to produce essential oil.

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Description

Family: Apiaceae Origin: Northern Europe

Angelica is an aromatic biennial plant (or short-lived perennial, about 4 years). It grows to 1 - 2.5m (3 - 8ft) and can spread 1m in the second year. The dramatic second-year flowers are greenish-white, globe-shaped compound umbels. Flowers are sweetly scented and are produced from late spring through early summer. Leaves are bright green with the lower leaves large and bi- or tri-pinnate and sharply toothed. The upper leaves are smaller and pinnate. Stems can have a purple tinge and are upright, ridged and hollow. The root is hard, fibrous, gray on the outside and contains a thick yellowish juice.

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Uses and Claims

Culinary: Stems can be steamed and eaten like a vegetable. When stems are added to stewed rhubarb it is reported that less sugar is required. Candied stems are served by themselves or made into a colourful jelly. They are also used as a decorative confectionary on cakes. Leaves can be made into a tea; fresh leaves can be added to salads, soups, stews; roots can be used in breads, cakes, muffins, and cookies. In Lapland the leaves are used to wrap and preserve fish. Angelica is a flavouring ingredient in vermouth and liquers such as Benedictine. It is also combined with juniper berries in gin. The fragrant root is an attractant to deer and fish and was widely used by European and American hunters.

Medicinal: Angelica has been used to relieve the muscle spasms of asthma and bronchitis. It is said to stimulate the circulation and has anti-bacterial and anti-fungal properties. Tea made from the leaves has been used for reducing tension and relieving indigestion, anaemia and coughs. Tea made from the roots has been used to treat colds and bronchial conditions. It has been used externally as a bath preparation to relieve arthritis. The crushed leaves have been used as car air fresheners and are said to relieve travel sickness.

Adulteration: It is possible with the cut drug to sometimes detect the presence of other Apiaceae, particularly Levisticum officinale, Pimpinella species and Heracleum sphondylium. TLC detection of these adulterants is possible.

CAUTION: Large doses of Angelica first stimulate then paralyse the central nervous system. Sensitive individuals may experience dermatitis from repeatedly touching the leaves. The furanocoumarins can cause photodermatitis upon exposure to UV light.

Industrial: The essential oil is added to perfumes, creams, soaps, ointments and shampoos. Angelica leaves will produce a dark green dye.

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Culture

Angelica is hardy to zone 4. Seed should be stratified (refrigerated) for 6 to 8 weeks. Angelica is most commonly propagated by seed. Seeds should be stored under refrigeration as they remain viable only for 6 - 12 months. Seeds germinate when the soil temperature is 15 - 21 degrees C (60 - 70 degreed F). Seed can be sown in the fall or early spring. Plants can also be started indoors but young plants should be transplanted while they are still small before the tap root becomes established.

Angelica should be planted in rich, moist loam at a pH between 5 and 7. It prefers partial shade. Plants should be spaced 2 1/2 to 3 feet (60 - 90 cm) apart between rows and 30 cm within the row. Flower heads can be removed before seed set to prolong the life of the plant to a short lived perennial up to 4 years. Most Angelica species will self-seed.

Angelica flowers are especially attractive to black flies and fruit flies. It also attracts beneficial wasps that prey on garden pests.

Leaves for fresh use can be harvested from spring onwards. Leaves for drying should be harvested from early summer until flowering. If cut and sifted, a 3/8 inch screen is most commonoly used. Stems can be cut in the early summer. Roots for medicinal use should be harvested in the second autumn and dried between 100 and 140 degrees F (37 - 60 degrees C). Sun-curing the roots can cause splitting. All preparations of Angelica should be protected from sunlight.

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Properties

The essential oil (0.4-0.8% fresh weight) contains 80-90% monoterpene hydrocarbons which are primarily phellandrenes and alpha-pinene. Angelica also contains over 20 furanocoumarins, as well as sugar, plant acids, resin, starch, tannins and lactones

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References

Bisset, N. 1994. Herbal Drugs and Pharmaceuticals. CRC Press.

Brown, D. 1995. Encyclopedia of Herbs and Their Uses. Reader’s Digest Association. Westmount, Que.

Chevallier, A. 1996. The Encyclopedia of Medicinal Plants. Reader’s Digest Association. Westmount, Que. 336pp.

Halva, S, L.E.Craker. Manual for Northern Herb Growers. HSMP Press. 1996.

Keville, K. 1994. Herbs, an Illustrated Encyclopedia. Friedman/Fairfax Pub.

Kowalchik, C. and W. H. Hylton Eds. 1998. Rodale’s illustrated Encyclopedia of Herbs. Rodale
Press. Emmaus, Pa.545 pp.

McVicar, J. 1998, Jekka's Complete Herb Book. Raincoast Books, Vancouver.

Sturdivant, L, T.Blakely. 1999. Medicinal Herbs in the Garden, Field & Marketplace. San Juan Naturals. Friday Harbour, WA. 323 pp

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This Infosheet was authored by: Cathy Bakker and Jan Schooley

For more information... about research contact Cathy at: cbakker@uoguelph.ca or about production contact Jan at: jschoole@omafra.gov.on.ca

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