Angelica Tea Recipe
1 oz fresh crushed angelica root or 1 1/2 oz dried angelica
1 pint boiling water.
Infuse  the angelica root or dried angelica with the boiling water.
Angelica has a sweet taste with a hint of celery, the tea if brewed too strongly can have an unpleasant taste. This will generally happen if you used too much angelica, too little water or allowed it to steep too long. Leave it to steep for about 5 minutes, not much longer.
1. Infusion process which works well with fresh, as well as dried herbs. Bring water to a boil, add 1 teaspoon of you dried ingredient per cup- - seep it in the water to allow the flavor to permeate the liquid. If you're getting into herbal teas you might want to consider getting a mesh ball - basically a metal tea bag.
Another method of making an infusion is to add a cup of dried herbs to a quart jar. Pour boiling water over the herbs to the top of the jar.
You should also place a metal spoon or utensil in the jar when you are pouring the hot water if you are using glass. The metal will absorb the sudden heat and prevent the glass from shattering. Remove the metal utensil and cover the jar tightly with a lid. Let the herbs steep up to 10 hours and then strain.
Health Benefits and Warnings Associated with Angelica
Angelica is recommended by herbalists for a number of ailments.
The root stalks, leaves and fruit contain carminative, An agent that prevents or relieves gas in the intestinal tract, in infants it may help in the treatment of colic. Herbalists claim it has attributes of a stimulant, diaphoretic, stomachic, tonic and expectorant. Also used to treat colds, coughs, pleurisy, rheumatism and diseases of the bladder and urinary tract.
Angelica is good for some ailments and not so good for other health issues. It is not recommended for continuous use over extended periods of time.
Angelica should not be used by diabetics or pregnant women. Do not take with blood thinning medicines.
Angelica is generally recognized as safe by the FDA, but in animal studies, some of the chemical compounds in Angelica that cause light sensitivity have also been found to cause cancer and cell damage. The essential oil of Angelica contains safrole, which is a known carcinogen.