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.
- 1 cup sugar
- 1 cup water
- pound thick green angelica stems
- 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.
- You should notice a bitter aroma from the cooked stems. Drain the angelica stems and rinse them thoroughly in cold water, and and then re-drain. Peel off the skin, much like you would celery, the skin should rub off very easily with only your fingers, but a sharp utensil can’t hurt.
- Place the Angelica stems in a bowl and pour the syrup you made with the sugar and water over them.
- Weigh them down with a plate, another small pan or whatever is available. Allow it to sit overnight.
- The following day, drain off any excess syrup and re-boil it until it has thickened and pour it back over the angelica stems. Repeat this process for about 3 days. When finished the Angelica stems should be somewhat translucent. Drain the stems thoroughly, allowing as much moisture as possible to drain off. Once you have drained of the bulk of the moisture – sprinkle lightly with confectioners sugar, just a very light dusting is all you need.
- The next step is drying. Tap off any excess confectioners sugar, then lay them out flat on a rack or screen in a dry warm place until they are thoroughly dry to the touch. A food dehydrator will help to expedite the process, as will a convection oven . Once completely dried, you can dust lightly once more with confectioners sugar and then store them in an airtight container.
- The Candied Angelica should have a bitter taste , which is balanced out by the sugar. I’d like to say that it tastes just like “something”, but it doesn’t tastes just like anything, other than Angelica – which is unique. Try it you’ll like it !!