Scientific Name: Angelica archangelica
Plant Characteristics: Strong purplish stems with layers of beautiful foliage, large clusters of creamy white flowers in early summer. All Angelicas are biennials; they will grow leaves the first year, over winter, and then flower the second year. They flower once, then die.
Medicinal: Angelica was used to purify blood to prevent the spread of disease upon contact. All parts of the plant were used (except the flowers) to make a tea to relieve bronchial issues, lessen colds, and reduce anxiety. The stems could also be chewed to help with digestion.
Culinary: The stems were boiled and candied and used in desserts, added to recipes made with rhubarb and used as cake decorations. An extract from the roots and seed was used to flavor liqueurs.