ANGELICA

ANGELICA : 

Also Known As: Dang-gui, Dang-qui, Master-wort (China) and Wild Celery

PREPARATION:

There are many ways to prepare angelica:

  • Decoction:

Use 1 teaspoon of powdered roots per cup of water. Bring to a boil and simmer for 2 minutes. Remove from the heat and let it stand for 2 minutes before drinking. Drink up to 2 cups per day. Taste will be bitter.

  • Infusion:

Use 1 teaspoon of powdered leaves or seeds per cup of boiling water. Steep for 10 to 20 minutes.

  • Tincture:

Use one half to one teaspoon of powdered roots. If using commercial extracts, follow the package directions for steeping times and total preparation. A tincture can have a shelf life of up to 5 years if prepared with alcohol.

USE: (Grow Your Own)

Angelica usually blooms around May 8th which is the feast day of Saint Michael the Archangel. Angelica can grow up to 8 feet in length and has a resemblance of celery stalks. Sow angelica in the spring or fall. Plant one half inches deep, 2 feet apart in all directions. Use rich, moist well-drained soil that is slightly acidic. Partial shade is preferred. Germination may take up to a month. Harvest leaves in the fall for the first year. During the second year, harvesting can be done in spring or fall.