Archangelica officinalis subsp.littoralis(C.Agardh ex DC.) Dostál
Archangelica officinalis monstr.phyllomanaLange
Archangelica sativa(Mill.) Besser
Archangelica slavicaG.Reuss
Archangelica spuriaWahlenb.
Ligusticum angelicaStokes
Selinum archangelica(L.) Vest
Angelica archangelica, commonly known asangelica,[3]garden angelica,wild celery, andNorwegian angelica, is abiennial plant from the familyApiaceae, a subspecies of which is cultivated for its sweetly scentededible stems androots. Like several other species in Apiaceae, its appearance is similar to several poisonous species (Conium,Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty. Synonyms includeArchangelica officinalisHoffm. andAngelica officinalisMoench.[4]
During its first year, it grows only leaves, but during its second year, its fluted stem can reach a height of 2.5 meters (just over 8 feet), and the root is used in flavoring preparations. Its leaves consist of numerous small leaflets divided into three principal groups, each of which is again subdivided into three lesser groups. The edges of the leaflets are finely toothed or serrated. The flowers, which blossom in July, are small and numerous, yellowish or greenish, are grouped into large, globular umbels that bear pale yellow, oblong fruits.Angelica grows only in damp soil, preferably near rivers or deposits of water.
From the 10th century on, angelica was cultivated as avegetable andmedicinal plant,[6] and became popular inScandinavia in the 12th century and is used especially inSámi culture. It was once used as an herb in Sámi cooking, and known askvanne.[7]
It is used to flavorliqueurs oraquavits, (e.g.,Chartreuse,Bénédictine,Vermouth, andDubonnet),omelettes andtrout, and asjam. The long bright-green stems are alsocandied and used as food decoration. Angelica is unique among theUmbelliferae for its pervading aromatic odor, a pleasant perfume entirely different fromfennel,parsley,anise,caraway, orchervil.[6] It has been compared tomusk and tojuniper.Angelica archangelica roots are among the most common botanicals used ingin distillation, often used in concert with juniper berries andcoriander as a chief aromatic characteristic for gin.[8] They are also used inabsinthes,aquavits, andbitters.[9] The hollow stems ofAngelica archangelica may be eaten. The stems are picked clean of their leaves, crystallized in sugar syrup and colored green as cake decoration or as candy.[10]
The essential oil content of angelica root varies based on the age of the roots. Generally, the roots have high levels ofterpenes, includingα-pinene andβ-phellandrene.[11] Studies have found upwards of over eighty different aroma compounds present in samples. Of particular interest to perfumers and aroma chemists iscyclopentadecanolide, which although present in small quantities (< 1% in roots, <.5% in seeds), gives angelica root a distinctive musky aroma.[9][12] The roots are generally preferred for culinary and aroma uses.[9]
Both the seeds and roots containcoumarins and furocoumarins. Among these are 2′-angeloyl-3′-isovaleryl vaginate, archangelicin, oxypeucedanin hydrate,bergapten, byakangelicin angelate,imperatorin, isoimperatorin,isopimpinellin, 8-[2-(3-methylbutroxy)-3-hydroxy-3-methylbutoxy]psoralen, osthol, ostruthol, oxypeucedanin, phellopterin,psoralen andxanthotoxin, can be isolated from a chloroform extract of the roots ofA. archangelica[13] as well as several heraclenol derivatives.[14] The water root extract ofA. archangelica subsp. litoralis contains adenosine,coniferin, the two dihydrofurocoumarin glycosidesapterin and 1′-O-β-d-glycopyranosyl-(S)-marmesin (marmesinin), 1′-O-β-d-glucopyranosyl-(2S, 3R)-3-hydroxymarmesin and 2′-β-d-glucopyranosyloxymarmesin.[15]
Angelica is the Latin feminine name implying "angel-like" from the mid-16th century, probably named for the plant due to its scent.[16]Archangelica derives from "an angel of the highest order," an Old French term in the late (12th century), or from the Greek word "arkhangelos" ("chief angel").[16]
^Härmälä P, Vuorela H, Hiltunen R, et al. (1992). "Strategy for the isolation and identification of coumarins with calcium antagonistic properties from the roots of Angelica archangelica".Phytochemical Analysis.3 (1):42–48.Bibcode:1992PChAn...3...42H.doi:10.1002/pca.2800030108.
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