Angelica Important Botanical for gin quality
Angelica Root is a genus of plants
Angelica is a genus of plants and herbs that’s often used in traditional medicine, particularly in Asian countries. The roots of many species of Angelica are used to make herbal medicines.
However, angelica root typically refers to the species Angelica archangelica (A. archangelica). It may also refer to Angelica sinensis (A. sinensis).
The roots and other parts of both of these plants have a long history of use in traditional and herbal medicine, although A. sinensis has been more thoroughly researched.
A. sinensis is used in traditional Chinese medicine for various purposes, including hormonal balance, digestive support, and liver detoxification.
On the other hand, A. archangelica is traditionally used in European countries for digestive problems, circulation issues, and anxiety.
Still, there’s little scientific evidence to support many of these uses for either type.
This article reviews what angelica root is, the differences between A. archangelica and A. sinensis, how they’re used, their benefits and downsides, and typical dosage.
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The third most prolific botanical to be used in the production of gin is angelica (Angelica archangelica). Angelica is known by many names including ‘Herb of the Angels’, ‘Angel’s fishing rod’ and ‘Norwegian angelica’. Angelica grows wild in Northern Europe and thrives in cold climates such as the United Kingdom, Scandinavia and parts of the United States of America. Angelica is a member of the Apiaceae or Umbelliferae family of mainly aromatic flowering plants which are part of the carrot, celery or parsley family.
Legend has it that angelica is named ‘Herb of the Angels’ after the archangel Michael who supposedly visited a monk to inform him that this botanical could help cure the bubonic plague. Chapter 100 of King Olaf Trygvason’s Saga which is found in Snorri Sturluson’s Heimskringla –
The Chronicle of the Kings of Norway states that in an attempt to please her that King Olaf presented his wife Queen Thyre with ‘remarkably large angelica roots’ as a gift in the spring following their marriage. Apothecary to King James I and royal botanist to King Charles I, John Parkinson the great English herbalist named angelica as one of the most important of all the botanicals used as medicinal herbs.
People chewed angelica to ward off influenza during the Spanish flu epidemic of 1918–1920 and during World War Two angelica root was used by soldiers as a substitute for tobacco.
The leaves, root, seeds and stem of angelica are all edible and have been used in cooking since the Viking Age. The Vikings dried angelica roots which they ground and used as a spice to season food such as meat and fish soups and porridge. They also used this botanical in folk medicine. Angelica was used to make a hot tea to ease colds, fevers and sore throats. It was also used to stimulate the digestive system and relive colic and wind. Eating the leaves of this botanical was used to calm the nerves and treat people with high blood pressure.
Angelica has a thick hollow stem which in the Middle Ages were used to make homemade flutes. The superstitious medieval population of Europe believed that wearing a piece of angelica root close to their body would protect them from witchcraft and malicious curses. Angelica roots were also worn as amulets by people who wished to make themselves more attractive to the opposite sex, eaten by men who wanted to cure their impotence and when hidden under bedding was said to take lovemaking to a different level.
Before being used to make gin, angelica root is usually roughly chipped or chopped. It adds earthy notes to gin and is often known as the botanical that gives gin its distinctive dryness. Angelica root is also used in gin manufacture as a fixative as it helps to marry together the botanicals that give gin its flavour and to maintain the integrity of the gin’s flavour profile.
Candied angelica has been eaten as a sweet treat for centuries and until the 1980s was used to decorated iced cakes. The stems of angelica can be steamed and used much like rhubarb. In fact, when combined with rhubarb angelica roots make a tasty jam. Angelica roots when cooked in water until tender also provide a very tasty accompaniment to fish.
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What is angelica root?
Plants in the Angelica genus grow up to 10 feet (3 meters) tall and have globe-like clusters of green or yellow flowers that blossom into small yellow fruits.
They also tend to have a strong, unique smell due to the aromatic compounds they contain. The scent is often described as musky, earthy, or herbaceous .
A. sinensis is known by a variety of names, including dong quai and female ginseng. It’s native to China and other countries in East Asia, where it’s used primarily in traditional medicine to treat female hormonal issues.
On the other hand, A. archangelica is commonly known as wild celery or Norwegian angelica. This type grows mainly in European countries, where it’s used in certain culinary applications or as an herbal medicine.
Although the name angelica root implies that just the root is used, most A. archangelica supplements and herbal medicine products contain the root, seeds, fruits, and/or flowers of the plant. A. sinensis products are typically only made with the root of the plant.
Despite mild toxicity, it is commonly used in herbal spirits and gin. Its origin is in northern Europe, but it is grown throughout the northern hemisphere. In gin distillation, the roots are mostly used at a dosage of 0.25 kg/100L to impart sweet and tart woodland aromas.
About Angelica Root
Discover the power and beauty of Angelica gigas, also known as angelica, in your garden. This winter-hardy, native perennial plant is a real eye-catcher with its impressive appearance. The angelica gigas feels most at home along damp banks and open spaces in the forest, but is also ideal for giving your garden a natural and majestic appearance. The semi-evergreen plant can reach considerable heights and forms a sturdy, upright and ribbed structure, from which large, deeply cut, fragrant leaves arise.
In the flowering months of June and July, the angelica turns into a spectacular appearance with its yellow-green, hemispherical umbels that not only attract the attention of passers-by, but are also a paradise for beneficial insects such as bees. Although the plant completes its cycle after flowering and dies, its presence is a feast for the eyes every year. In addition to its visual appeal, the Angelica gigas is also a plant with a rich history.
As a medicinal plant it has been valued in ancient times for its healing properties, and today the young leaves find their way into salads, the candied stems are appreciated as a sweet treat and provide a tasty addition to various liqueurs.
This robust plant prefers a sunny to semi-shaded position and thrives best in a moist, well-drained soil. In short, the Angelica gigas is a versatile and imposing plant that not only adds aesthetic value to your outdoor space, but also carries a rich cultural and culinary history. Bring a piece of history and natural beauty into your home or garden and enjoy the unique charm that the angelica has to offer.
Extraction of Angelica Roots and DBT
In the herbal extraction, 50 mL of an ethyl acetate solution was added onto 0.5 g ground powders of Angelica roots. Ethyl acetate was used as to maximize the extraction. The mixture was then sonicated at ultrasonic bath (240 W) for 30 min. The supernatant after centrifugation (2,500 × g at 4°C for 10 min) was collected for GC/MS/MS analysis.
In water extraction of Angelica root, about 15 g of root was weighed, boiled in 120 mL of water for 2 hours, and extracted twice. For the second extraction of Angelica roots, the residue from the first extraction was filtered and the same extracting conditions were applied. The extract was dried under vacuum and stored at −80°C, which was used for rapid resolution liquid chromatography (RRLC) analysis and biological determination.
Thirty gram of sliced Angelica roots from Gansu, China, Republic of Korea (ROK), and Democratic People’s Republic of Korea (DPRK) were weighed separately and mixed with AR separately to form three different DBT:
DBT with A. sinensis from Gansu, China (denoted as DBT-China), DBT with A. gigas from ROK (denoted as DBT-ROK), and DBT with A. gigas from DPRK (denoted as DBT-DPRK). The mixture was boiled in 8 volumes of water (v/w) for 2 hours and extracted twice; this extraction followed the ancient recipe that had been shown to have the best extracting condition. The extract was dried under vacuum and stored at −80°C.
Mythology around Angelica
The name Angelica probably comes from the Greek arkangelos, archangel or angelos, meaning messenger; or perhaps because it blooms on St Michael’s Day, the Archangel; or because, according to one legend, Angelica was revealed in a dream by an angel to a monk as a cure for the plague. All parts of the plant were believed effective against evil spirits and witchcraft, it was held in such esteem that it became known as ‘The Root of the Holy Ghost’.
The family and genus of Angelica
Angelica is a genus of about 60 species of tall biennial and perennial herbs from the family Apiaceae, which is more commonly known as the celery, carrot or parsley family, or simply as Umbellifer. Wild Angelica is found in moist fields and hedgerows throughout Europe. The garden Angelica is Angelica archangelica and is widely cultivated as a garden plant. However, like several other species in the Apiaceae family, its appearance is similar to several poisonous species (Conium, Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty.
How to grow Angelica
Angelica is monocarpic, which means it will live until it has successfully flowered and set seed. The rootstock varies in colour from pale yellow-ish beige to reddish brown. It hates hot humid climates and appreciates a spot in the garden where it can be in shade for some part of every day.
Be warned, it can grow to 1 – 2m tall and spread 1 m in its second year; therefore, it might be difficult to accommodate in a small garden and is not suited to container growing (unless the pot is very large). It can be grown from seed and is best planted in deep and moist soil at the back of the border. It will propagate itself in the same situation if allowed to self-seed.
Culinary uses of Angelica
The entire plant is edible from root to seed. You can use the leaves fresh from spring onwards and for drying from early summer until flowering. It you cook rhubarb or gooseberries with young angelica leaves, you will need to add less sugar.
Angelica does not sweeten the fruit but its muscatel flavour cuts through the acidity of the rhubarb. The most best-known use of Angelica is as a decorative confectionery for cakes that is made by simmer the young tender springtime shoots and then storing in sugar. The root is best known as a botanical in the production of gin; providing a savoury or umami flavour and giving body and weight to other botanicals, namely coriander and juniper; the ‘Holy Trinity’.
It is also cultivated commercially for medicinal and cosmetic purposes. This bitter-sweet herb is a warming tonic with a wide range of applications. Purportedly it has stimulating properties for the lungs and is also used as an aid to digestion.
In the home the dried angelica root acts as a perfume fixative and can be used a substitute for Orris (Iris germanica) in pot pourri.
A word of warning
A word of caution, like many of the Apiaceae family, the sap from the stems, if picked on a hot sunny day, can cause burns to the skin.
Want to know more?
For advice on growing and maintaining herbs, check out Jekka’s How to Grow Herbs videos and ‘Jekka’s Seasonal Tips’ blog series, which includes what to do in your herb garden in early spring, late spring and autumn & winter.
Herb plants are available and you can organise a collection from our herb farm in South Gloucestershire or at one of our Open Days or Herb Experiences (see our events calendar). Please see our ‘Looking Good List‘ for availability and use our webform or email your list directly to us (sales@jekkas.com). We no longer offer a mail order service for our plants.
Angelica Root Oil
This incredible oil is a soft oil that is distilled from the dried roots, rhizomes, and seeds of the Angelica plant utilizing the steam distillation extraction method. It is a big fur-covered plant with ferny leads & umbels that have a rich, warm as well as spicy aroma that is released as it evaporates. AOS Products is the Most Reliable & Trusted Angelica Root Oil Manufacturer, Supplier, and Exporters in India. Visit our page to check product specifications, check several business Certificates. And If you have any Commercial Orders, Inquiry Now at: aosproduct@gmail.com
Angelica Root Oil (Food, Cosmetic, and Pharma Grade):
This Essential Oil is distilled from the dried roots, rhizomes, and seeds of the Angelica plant utilizing a steam distillation extraction method. It is a big fur-covered plant with ferny leads & umbels that have a rich, warm as well as spicy aroma (You Should Know About Black Pepper oil for such aroma) which is released as it evaporates. This 100% pure and natural oil helps in treating various ailments and is also popular for aromatherapy applications.
ANGELICA ROOT OIL HISTORY:
Angelica root oil is obtained from the roots of the herb Angelica archangelica, which belongs to the family Apiaceae. Angelica root oil also known as European or Norwegian angelica or garden angelica has been used throughout Europe for over 1000 years as an important healing herb.
Industrial Benefits of Angelica Root Oil:
Many Angelica species have been used in traditional systems of medicine to treat many diseases. Angelica oil is used for the treatment of various health problems such as Malaria, fever, anemia, arthritis, and many gynecological ailments.
COMMON NAMES:
Archangel Root, Wild Celery, Masterwort, Angelica Herb.
MODE OF EXTRACTION (How to Make?):
Angelica root oil is extracted from the root of Angelica by the mode of steam distillation or liquid solvent (solvent extraction)
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