Angelica root

Angelica Root (Angelica archangelica)

Angelica root (Angelica archangelica) is a stately, perennial plant from the umbellifer family. It grows wild in damp meadows and riparian forests of Northern Europe and Siberia. The robust root is aromatic and slightly bitter in taste. The large, pinnate leaves are dark green, while the spherical, creamy-colored flowers appear in high summer. Fresh angelica root has a pleasantly spicy aroma reminiscent of mussels and citrus fruits. Dried and ground, it is used as a spice in Northern European cuisine, for example in baked goods, chutneys and liqueurs.

Traditional Medicinal Applications  

Angelica root has a long tradition in herbal medicine across various cultures. In Traditional Chinese Medicine, it is considered warming and tonic - it strengthens the Spleen Qi and Spleen Yang, dispels damp cold from the large intestine, resolves Qi stagnation in the digestive tract and stimulates the uterus. In Ayurveda, it is valued as a digestive tonic and aphrodisiac. In the Middle Ages, the "Angel Root" was considered a miracle cure against the plague. Paracelsus described its healing effects. Homeopaths use angelica preparations for swollen lymph nodes. Overall, it stimulates digestion, promotes the secretion of gastric and bile acids, relieves cramps and flatulence.

Potential Health Risks

There is no evidence of specific health risks from drinking angelica root extracts such as teas or macerations in normal amounts. Since it is a plant that has been used in folk medicine for centuries, no major risks are to be expected when used normally as a spice or tea. However, as with many herbs and spices, overdosing or uncontrolled long-term consumption can lead to undesirable side effects such as stomach problems or allergies. If in doubt, consult a doctor or pharmacist.