Angelica, Angelica archangelica

Harvesting: Like all plants, the ginseng root needs to be treated with great respect. Do not harvest the roots before the berries ripen and the seeds set, in late summer or early autumn. When uncovering the neck of the root, look for four or more leaf scars, one scar for each year of age. Roots less than four years old do not contain enough beneficial properties to be effective. Note the location of younger roots and leave them in the ground or dig them up for relocation. The root branches underground, so dig carefully, and excavate a large area. Use the root fresh and dry some for future use. Warning: Avoid American Ginseng if taking warfarin or other blood thinning therapies. Not recommended for pregnant or breastfeeding women. Ginseng should not be taken if someone has a hormonerelated condition such as endometriosis, fibroids, or cancers of the breast, ovaries, uterus, or prostate. Do not use ginseng for people with heart disease except under the close supervision of a healthcare professional. Ginseng may decrease the rate and force of heartbeats. Occasional side effects include headaches, anxiety, upset stomach, and sometimes trouble sleeping. Recipes. American Ginseng Tea: Here is a simple ginseng tea with cooling properties. It keeps the body balanced and improves mental alertness. Avoid taking ginseng tea close to bedtime. You’ll need 1/2 ounce of American Ginseng root fibers, 3 cups of water, a few grains of salt (optional). Bring the water to a boil. Add ginseng and simmer for 5 to 10 minutes. Season with salt, if desired. Strain the tea and allow it to cool. Serve at room temperature or cold. American Ginseng Extract: See Section on Tinctures and Extracts. Use 8 ounces (230g) of American ginseng root, pounded into fibers or ground, with 1quart (1 Liter) of 80 proof or better alcohol and infuse it for 6 to 8 weeks.

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According to legend, an angel revealed in a dream how to use angelica to cure the plague. It was reverently called “The Root of the Holy Ghost” and was believed to ward off witchcraft and evil spirits. It is also called Wild Celery. Angelica is a useful medicinal plant, but care must be taken to identify the plant correctly before using it. It is similar in appearance to other poisonous plants like water hemlock and giant hogweed. Please note the distinguishing features listed below and be sure you have the correct plant before harvesting. The plant is found in the North Eastern parts of North America and in Northern Europe and grows in moist, cool woodlands, along stream banks, and in shady places. It is widely cultivated as an ornamental and medicinal plant. There are many varieties, but it is the Angelica archangelica that is used medicinally. It is in the Apiaceae/Umbelliferae (Carrot/Celery) Family. Identification: Angelica is a biennial plant that dies after it sets its seed in its second year. During the first

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year, the plant puts out leaves, but most of its growth and its flowering stage occurs in the second year. It grows from 4 to 6 feet (1.2m – 1.8m) tall and occasionally up to 10 feet tall (3m), with large dark green bipinnate leaves. Each leaf contains many leaflets, divided into three main groups.

Each subdivision is further divided into three groups. The leaves are finely serrated. The lower leaves are the largest, up to 2 feet wide (0.6m). The leaf stalks are flattened and fluted. Stems are curved inward with sheathing that forms an elongated bowl that holds water. Stems are dark purple, round, smooth and hollow and are 1 to 2 inches (2.5cm-5cm) across. The small, plentiful white, yellowish, or greenish-white flowers grow in large, compound umbels, up to 6 inches wide (15cm). The star-shaped flowers appear in July after the second year. The fruit are small, oblong and pale yellow. Each is 1/6 to 1/4 inch (0.4cm – 0.6cm) in length when ripe and they reside in round heads that are up to 8 to 10 inches (20cm – 25cm) in diameter. The root is branched, thick, and fleshy with small rootlets. The root is 3 to 6 inches (7.5cm – 15 cm) long. Edible Use: The fresh root is rumored to be poisonous, but cooked and crystalized pieces of root and stem are used as decorative pieces for cakes and are used for flavoring in alcoholic beverages. Young shoots and leaves are edible raw or cooked. The flavor is sweet and similar to celery with a slight licorice taste. Use the shoots in salads or boil them like a pot herb. Use angelica stems when young and tender. Preserve them in sugar or candy them for use as a decoration on sweet treats. Angelica root must be dried and preserved for later use. Do not use it fresh. Medicinal Use: The entire plant is used medicinally. Leaves, stems, and flowers are crushed and used in a bath or as a poultice. The medicine from the roots is best extracted using alcoholic tinctures. Roots can be dried and powdered for medicinal use. Respiratory Issues: The herb is well known as an expectorant and is used to treat bronchitis, asthma, colic, coughs, and the common cold. The root is best used for respiratory ailments, but stems and seeds are also usable when necessary. A tincture or a tea will work as an expectorant.

Digestive Aid, Stimulates Appetite, and In-

testinal Infections: Angelica stimulates the appetite, improves digestion, soothes colic, and reduces the production of intestinal gas. It also increases the production of stomach acid. It has been used as a cure for the plague, dysentery, cholera and intestinal infections. The herb is anti-bacterial and kills the bacteria that cause many gastric illnesses, like E. coli. Nerve Pain: Rub angelica directly on the skin to treat neuralgia or nerve pain. It acts as an anesthetic. Joint Pain: The anti-inflammatory properties of Angelica are useful for treating arthritis, gout, swelling, and for broken bones. For joint pain, a poultice made from crushed leaves is effective. Anti-Seizure Effects: Recent studies show that Angelica archangelica protects the body against chemically induced seizures. Angelica essential oil exhibits

Photo By Franz Xaver, CC by SA 3.0