Angelica is unique in it's multitude of uses. Most commonly it is used to make candy, which is made from its hollow stems, and an abundance of sugar. The stems can also used as a vegetable and is prepared like asparagus. They are also blended into preserves and pies.
Angelica seeds are used in making several liquors such as gin, vermouth, Rhine wines and Chartreuse. Oil from Angelica is used in perfumes, incense and air fresheners.
The medicinal qualities of Angelica are also diverse. It's chemical composition has proven it to be effective against fevers, colds and coughs, colic, stomach disorders, anemia and bronchitis. It has been used as a sedative, and to stimulate and increase menstrual flow. Some other uses that lack sufficient evidence include as a diaphoretic [Increases perspiration] and relief from arthritis and nerve pain, chronic gout or rheumatism.
Candied Angelica Recipe
1 cup sugar
1 cup water
½ pound thick green angelica stems
½ cup confectioners sugar
Combine the sugar and water and bring it to a boil. Once the sugar and water are melded thoroughly - remove the pan from the heat.
Bring another large pan of water to a boil and add the angelica stems. Cook the stems for just shy of 5 minutes over medium heat, or until they are tender, but mot mushy.