Angelica
It is said that in 1665, God revealed angelica to a pious Benedictine monk in answer to his prayers for a cure for the great plague of that century. Back then, wrote Renaissance-era herbalist Nicholas Culpeper, angelica remedied, "filthy dead ulcers", the bite of mad dogs, and dimness of sight." Today, angelica’s bitterness still flavours gin and the liquers Benedictine and Chartreuse. In Europe, patent medicines such as certain digestive aids, cramps relievers, and sedatives contain the herb.
Healing potential of Angelica:
Angelica offers a variety of medicinal actions due to its chemical composition, which includes essential oils, coumarin compounds, and bitter tasting principles consisting of volatile oils, alkaloids, or sesquiterpenes. These create a taste sensation of bitterness, which appears to trigger a sensory response in the mouth that can stimulate appetite, aid digestion, and ease gas and stomach cramps. Some herbalists believe that angelica also helps promote circulation, and it’s recommeneded for congestion, colds and flue, and menstrual irregularities and cramps.
Using Angelica:
Angelica can be used as a tincture (sometimes called an extract) or a decoction. NOTE: Angelica is a dead ringer for hemlock, a deadly poison. Never harvest it in the wild. Use angelica sparingly and not for extended periods. Avoid prolonged exposure to the sun while taking angelica, as it enhances sun sensitivity and could cause a rash.
Purchasing and Growing Angelica. An angelica tincture is available at most health food stores. Although you can start angelica from seed, it’s easier to order a plant from a good mail order source. It thrives in deep, moist loam, likes partial shade, and grows to eight feet tall.
Parts Used: Leaves and roots.
