Angelica

Angelica
information
A biennial herb used mainly in dessert cooking but which can also be steamed and eaten as a vegetable. Frequently used to add to fruit when cooking to reduce the need for sugar; used in jams and preserves.

Angelica © 2008, The Epicentre. Illustration by Barbara McGee exclusively for The Epicentre. All rights reserved.

Angelica was commonplace in Victorian gardens, and the stems were eaten in salad. The herb was also thought to be a protection against the plague.

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Basil - Basil is most strongly associated with Italian cooking More...

angelica = archangel = ground ash = masterwort Pronunciation: an-JEL-ih-ca Notes: Angelica is prized for its crunchy stems, which are often candied and used to decorate baked goods.

Angelica (Angelica sinensis): helps regulate menstruation, diaphoretic11; diuretic; expectorant for coughs, bronchitis and pleurisy, particularly when symptoms are accompanied by fever, colds, or influenza; relieves gas, ...

Angelica
A sweet herb grown in Europe. Member of the parsley family, with pale green stalks.
Applejack ...

Angelica A herb, often candied used in dessert cooking. Can also be steamed and eaten as a vegetable.
Aperitif An alcoholic drink, taken before the meal to stimulate the appetite.

Angelica - a sweet herb used to flavor a variety of liqueurs and drinks. Candied, it is used in baking, especially fruit cakes.

Angelica - Licorice flavored stalks from the Angelica plants are candied and used primarily in pastry making. Angelica is also used to flavor liqueurs.

Angelica
A parsley like plant with a sweet flavour. Its leaves can be added as flavouring to salads or sweet custards.

Angelica archangelica
May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored. More info here.
Anise Hyssop ...

Angelica
A hardy plant used as an herb that grows in temperate zones throughout the world. The sweet, spicy, and slightly bitter and acidic roots, stems, seeds, and leaves are used for a variety of purposes.

angélique: angelica, Angelica offininalis
anguille: eel
anis étoilé: star anise (also badiane), Illicium verum
aperitif: to open, the first drink offered
appareil: a prepared mixture, used on its own or as an ingredient in another preparation ...

Absinthe (AB-sinth) - An anise-flavored liqueur that is made by steeping wormwood and other aromatic herbs (hyssop, lemon balm, and angelica) in alcohol. The drink is distinguished by its dazzling blue-green clarity due to its chlorophyll content.

musk melons, bottle gourds, cowpea (?), cumin, rosemary, caraway, chickpea, squill, gladiolus, snakeweed (?, ?), anise, cococynth (?), heliotrope (?), baldmoney (?) sermountain, lettuce (?), nigella, rocket, watercress, burdock, pennyroyal, angelica ...

angelica An herb of the parsley family used for medicinal and culinary
purposes; it flavors several liqueurs and confections and often imparts
a green color.
angels on horseback Oysters wrapped in bacon, skewered, grilled, and ...

This method is used for the skins of citrus fruit (candied peel), angelica and ginger.

Gin - Gin is a flavored white spirit made by distilling grains such as barley, corn or rye. It's flavored using Juniper berries, coriander, angelica, ...

Flavorings varied widely, from the original ratafia of morello cherry kernels to such herbs as angelica. Some ratafias were distilled, others were made by infusion of spices, herbs and fruits in brandy or eau de vie.

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In Italian, this fine spaghetti is called capelli d'angelo. Goes best with light, delicate sauces. Cooks in six minutes. Angelica ...

Pour the jelly into a wet metal mould or prepare orange skin cups made from half sections of pulp free peels.
Fill with liquid jelly, stand in patty tins to hold up right and refrigerate.
Decorate with piped cream and angelica strip handles to form ...

See also: Spice, Herb, Sauce, Herbs, Garlic