Welcome to the Celtnet Herb Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available herbs have become the 'Cinderella' flavourings in the culinary world and more and more herbs are falling out of common usage. These pages are an attempt at bringing all the various culinary herbs together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Herb Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the herbs given here whether common or rare can be obtained via a specialist herb nursery.

This is the description page for Angelica (Angelica archangelica) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Angelica.

Angelica represents a genus of about 50 species of tall biennial and perennial herbs in the family Apiaceae/Umbelliferae (Carrot) family, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far North as Iceland and Lapland. They are most often found near waterways and like damp conditions to grow.

Some varieties are grown as a flavoring agent and for their medicinal properties. The most notable of these is Garden Angelica (A archangelica), which is commonly known simply as angelica (but also known as Garden Angelica, Holy Ghost, Wild Celery, and Norwegian angelica). Crystallized strips of young angelica stems and midribs are green in colour and are sold as decorative and flavoursome cake decoration material. The roots and seeds are sometimes employed to flavor gin, vodka and Chartreuse.

It's known as 'herb of the angels' (hence the name) because it was believed to have medicinal properties. Candied angelica is made by boiling the stems in sugar syrup. If you can find the fresh herb (almost impossible unless you grow your own) the stems can be cooked with rhubarb or apple for pies or crumbles. They're also used in jams and preserves, and the leaves go well with fish or in salads. The leaves and root also impart a sweetness to tart fruit in stews, reducing the need for honey or sugar. In Persian cuisine dried, ground, angelica is used as a flavouring agent for bean and pulse based dishes.

The plant is biennial and during its first year it only grows leaves (which can ba made into soups and which can help sweeten sour fruit). During the second year, angelica produces a fluted stem that can gow up to 2m tall. These stems bear flowers at their termini in July (these are edible). During the middle ages, angelica was commonly grown as both a medicinal plant and as a vegetable. Angelica is unique amongst the Umbelliferae in that it posesses a pervading aromatic scent, a pleasant odour that is unlike that of any of its relatives. The essential oil of the plant contains β-terebangelene, C₁₀H₁₆, and other terpenes.

The seeds of angelica are edible and can be used as a spice (they are excellent in rice puddings and for flavouring chutneys and preserves), though they are not sold commercially.

Candied Angelica
Angelica Tartlets
Pickled Angelica
Rhubarb and Angelica Jam
Angelica Soup
Rhubarb and Angelica Flummery
Stewed Rhubarb and Angelica
Gooseberry and Angelica Flummery
Coeur á la Crème with Apricot Sauce
Angelica Liqueur
Persian Lentils with Orange Juice and Angelica
Broad Beans with Angelica
Stewed Gooseberries and Angelica
Christmas Pudding Truffles
Beef and Wild Herb Soup
Fish Soup with Wild Herbs
Fresh Fruit Gateau
Guernsey Cake
Blackcurrant and Angelica Flummery
Angelica Ice Cream
Angelica Powder Ice Cream
Angelica Sorbet
Rhubarb and Angelica Gelato
Stewed Japanese Knotweed and Angelica
Gooseberry and Angelica Gelato
Gooseberry and Angelica Jam
Mandarin Liqueur Gâteau
Angelica Butter
Angelica Candy
Angelica Rataffia
Angelica and Mint Cocktail
Vespereto