Angelica Root has a penetrating, spicy aroma and a spicy, then bitter flavor. It is often an ingredient in bitters as well as flavoring in a variety of before- and after-dinner beverages.

The aromatic and bitter properties of the root have made it a popular flavoring in wines and elixirs such as Benedictine, Chartreuse and vermouth – both as a before-dinner apéritif to promote the appetite and afterwards to comfort the gastrointestinal tract from the excesses of overeating. Angelica is also used in some bitters. The root is considered warming and tonifying.

Caution/Safety: The Botanical Safety Handbook* classifies angelica root as Class:2b not to be used during pregnancy and Class 2d avoid prolonged exposure to sunlight

Angelica is a 5- to 6-foot tall biennial of the same family as celery, parsley, fennel, caraway and dong quai. All parts of the plant have a distinct aroma and flavor, but the large fibrous root is the official herb. The thick stalks are hollow, the leaves are deeply divided, and the tiny green-white flowers are arranged in umbels, typical of all the members of this family. Angelica species are found growing in rich, moist soils in temperate climates in Europe, Asia, Northern Africa and North America