By Dr. Rita Fabbri
The etymological meaning of Angelica is intuitive: it derives from the Greek, literally announcing angel, therefore the plant that came from heaven, hence the vulgar name Grass of the Angels or Root of the Holy Spirit; archangelica because it was believed that the "Archangel Raphael", the healing angel, protector of doctors and pharmacists, had given this plant to men, revealing its beneficial properties.
Perhaps due to its religious significance, the Angelica was widely used in the Middle Ages (1-2).
The herbalists of the sixteenth century advised to immerse the roots of Angelica in vinegar and to breathe the vapors to avoid the contagion of the plague: according to tradition this remedy was indicated by the Archangel Raphael to a friar who prayed incessantly asking for divine help for the inhabitants of his country affected by the plague. Saint Hildegard described in the "Herbora Sempliciorum - a handbook where the mother abbess listed the herbs grown in the convents from which many medicines were drawn - a remedy against fever based on Angelica. The Benedictine monks made extensive use of this plant in their medicines and herbal liqueurs, as in the famous Chartreuse liqueur which is prepared in two versions: yellow type with a sweet taste, and green, more alcoholic; in addition to the two traditional types, there is also the white elixir de Chartreuse.
During the Renaissance, Angelica continued to be widely used and later became an excellent remedy for diphtheria and rabies, a stimulant of the lymphatic system, an adjuvant in case of bronchitis and in the most severe forms of tuberculosis, a miraculous antidote against the venom of snakes and scorpions, was also used in digestive disorders, in meteorism, in migraine of nervous origin, as a spasmolytic, as a diuretic and for external use against diseases of the oral cavity.
Also according to ancient authors, Angelica would be the thaumaturgical plant par excellence: effective in female ailments, useful for making women fertile and able to ensure longevity: in 1759 an elderly gentleman died in Marseille at the age of one hundred and twenty years thanks to the "he had a habit, at least so it is said, of chewing Angelica root every morning.
Angelica was also used as a remedy for male impotence and for this purpose the recipe for "tonic wine" is handed down: leave to macerate for a week, in a liter of red wine, 30 g of angelica root and 20 g of gentian root, and take a glass of this mixture before each meal. According to others, however, the liqueur of Angelica, which is obtained with the stems of the plant and brandy mixed with water and sugar, is an aphrodisiac.
The Angelica traditionally represents a good luck charm for those looking for a soul mate.
"Angelica" is the main essence of the famous "Carmelite water", a herbal remedy widely used in the past: it is a distillate - in orange flower water and alcohol - of numerous spices, mainly angelica combined with lemon balm, coriander and lemon zest; the recipe dates back to around 1500 and belongs to French Carmelite nuns who prepared this mixture for the first time in their convent. The Carmelite Bath, a famous bath against insomnia, contains the same ingredients used to make "Water of the Carmelites: everything is put in a gauze bag and hangs under the jet of water as it flows to fill the tub. The production of sugared almonds with branches of Angelica, a highly sought-after specialty in the past, is also made by nuns.
In the Nordic countries, in times of famine, Angelica was mixed with flour to make the bread more nutritious.
The smell of Angelica is similar to that of licorice, very aromatic, so much so that its flowers are often surrounded by bees; the taste is sweet with an acrid and spicy aftertaste.
A pinch of Angelica can be added to give pipe tobacco flavor and the leaves of this plant should always be present in the potpourri.
Angelica is widely used in confectionery and in the liquor industry.
The robust and fleshy root contains a juice which is used, after infusion in alcohol, to produce the liqueur of the same name, originally from the Basque Country.
After juniper berries, Angelica root is the main ingredient in gin. It is also used to flavor Anisette, Cointreau, Vermouth and Strega.
Many parts of the plant are used in the kitchen: raw or cooked leaves are used in the preparation of green salads, mixed vegetables, fish dishes, low-fat cheeses and cooked fruit; the stem, peeled (the dark outer part is bitter) and finely chopped, is used to flavor spicy sauces, jams or jams; the young twigs, collected in April-June when they are more tender and green, are candied and used to garnish sweets, ice cream, puddings, jellies and fruit salads.
Angelica can be used as a tonic, digestive and relaxing infusion, which is obtained by pouring a liter of boiling water on 10 g of crushed root, then letting it rest for 5-6 minutes before filtering; it is recommended to drink a cup of this herbal tea after main meals.
The homemade liqueur is also excellent, obtained by macerating half a pound of fresh, well-chopped Angelica root, together with three bitter almonds in half a liter of pure alcohol. During the following three weeks, the contents of the bottle must be shaken several times a day. , dissolve 250 grams of sugar in half a liter of water, boil this syrup for five minutes and, once it has cooled, add it to the Angelica infusion.
The infusion of Angelica seeds is an excellent decongestant pack for the eyes and can be used as a facial tonic; the essential oil, especially that obtained from the seeds, is used in the production of perfumes, soaps, creams and toothpastes.
Other articles on "Angelica - Curiosity and Phytotherapy"
- Angelica - Botanical description and chemical composition
- Angelica - Therapeutic indications
- Angelica in Herbalist: property of Angelica
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