Angelica has been used as an herb for digestive, respiratory, and gynecological complaints. It has also been used topically for joint pain and skin issues. Its aroma may help calm the nerves.
Angelica has a sweet taste, and extracts are often used in cakes, syrups, puddings, and teas.
Scientific studies have shown angelica to have an antimicrobial, antioxidant, antiviral, antibacterial, antifungal, analgesic, anti-cancer, anti-tumor, hepatoprotective, anxiolytic, anti-inflammatory, repelling, and preservative effect. One human study suggested the essential oil aroma may help reduce nicotine cravings in smokers. More research is needed. Click the button below for a detailed review of research.
Latin Name: Angelica archangelica
Other common names: Root of the Holy Ghost, wild celery, Norwegian Angelica, American Angelica, Bai Zhi, Dang Gui, Herbe aux Anges, Herbe du Saint-Esprit, Radix Angelicae Dahuricae, wild parsnip
Other Latin names: Archangelica officinalis
Not to be confused with: Himalayan Angelica root (Angelica glauca), which has a very different chemistry profile with lower phellandrene, pinene, limonone, carene, and cymene content with content.
Angelica grows in Northern Europe and North America, and looks similar to celery or carrot, with edible stems and roots.
Root, stem, and leaves are used in various preparation methods.
Oil is derived from the root; pale yellow with a strong woody and peppery aroma. As an herb, seeds, stalk, and root are used. Seed oil is higher in phellandrene and limonene.
Phellandrene / Alpha Phellandrene / Beta Phellandrene
Pinene / Alpha Pinene / Delta Pinene / Beta Pinene
1,8-cineole / Cineole / Eucalyptol / Cajeputol
d-Limonene / Limonene / Dipentene
Carene / Delta-3-Carene
Ocimene / Beta Ocimene
Cymene / Paracymene