Botanical Name: Angelica Archangelica | Family: Umbelliferae (same family as parsley and carrots)
Common name(s): Angelica
Related: Don Quai
- Biennial or monocarpic perennial | Zones 5-9 | 4 – 6 feet | Clusters of yellowish/green flowers on umbels
- Full to partial shade.
- Usually found near streams in sandy / loamy soil | moderate to heavy water requirements.
- Sow seeds immediately upon ripening or store in the freezer until ready to sow. Seeds sprout in 3-4 weeks; 30-50% germination rate. Transplant outside 1 -2 weeks before last frost, 15 inches apart.
- Harvest roots (the primary part used) in the autumn of the first year or early spring of second year. If taproot is large, cut in half for drying. Harvest stalks / leaves anytime during the season.
PREPARATION / DOSAGE
Decoction: Bring 1 teaspoon root in 1 cup water to a boil and simmer for 2 minutes. Remove from heat and let stand 15 minutes. Take 3x / day.
Tincture: 10-30 drops 3x / day.
Constituents: essential oils, sugars, acids, flavonoids, sterols
Uses: Expectorant for respiratory issues, especially when accompanied by fever (the leaves can be used as a compress on the chest),rheumatism, digestive issues (can be used to stimulate appetite) and gas, menstrual irregularities, alcohol addiction, urinary antiseptic.
Combinations: rosemary and yerba mansa for optimal benefits
Cautions: it should be avoided during pregnancy, because of it’s ability to help promote menstruation, and by diabetics, because it can increase blood sugar.
- Spicy, bitter, warm
- Holistic Herbal, David Hoffman
- *The Way of Herbs, Michael Tierra
- Homegrown Herbs, Tammi Hartung (directions for growing from seed)
- photo credit: Barbara Rich via photopin cc
I don’t have any experience with angelica yet, but doesn’t it have a beautiful name?
Please note that the information in Dandelion Forest materia medica is information from books and other sources. What sits below the line in italics is my experience with the plant. Or sometimes an interesting fact that I’ve read. Speaking of which, the stems of angelica are eaten in parts of the world as a vegetable and also made into confections.