Angelica

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Angelica

Postby wildflower » Fri Nov 21, 2003 5:03 am

This is my new plant obsession. Does anyone have any experience with it to share? I haven't really used it, but I am curious about it. I bought some the other day. I chewed on the roots because I was led to believe that it would be sweet. Well, it isn't. It was bitter and made my tongue numb! I know the flowers and stems are candied and used to decorate cakes. And the plant is supposed to have a licorice-like sweetness. (not the roots!)
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Postby cory su » Fri Nov 21, 2003 11:51 am

Hi Wildflower,

That's one herb I always keep stocked. Always boil it up before and during my cycle. I made a page for it:

http://chinesetherapeutics.org/danggui.html
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Postby Persephone » Fri Nov 21, 2003 1:54 pm

Angelica and Dong Quai are the same thing, aren't they?
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Postby wildflower » Fri Nov 21, 2003 2:55 pm

That is one species, yes. But the other species' don't seem to have as much of the female reproductive properties as Dong Quai seems to have. Angelica archangelica is different than Dong Quai. I learned that Angelica archangelica was used in the middle ages to ward off the plague. I also read about Angelica purpurea (I think I got that right)... from Back to Eden... I remember it talking about this species as being able to expel the afterbirth...
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Postby Anonymous » Sat Dec 13, 2003 9:15 pm

Does anyone have a recipe for glace angelica? i love it but only have a recipe for crystallized - mine disappeared into a bed of mint so I shall have to start again -
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Postby tosca » Sun Dec 14, 2003 5:52 am

The terms 'candied fruits', 'crystalized' and 'glazed fruits' (glacÈ fruits) are usually interchangable whereby the last term has a few variables.

Describe to me what the end product is that you want and perhaps I can help you.

At times, for edible decoration purposes, fresh firm fruits such as cherries are very briefly cooked, dipped into a sugar syrup and when almost dry, dipped in coarse sugar again, but must be eaten within a few days. Also dipping soft fruits such as berries in slightly beaten egg white, then into sugar is another way. These too are forms of glacÈ though I understand in the US this is also called 'sugar dipped' with an egg wash.

Candied (crystalized) fruits, and especially angelica of which only the stem is used, undergo the normal method of boiling in a sugar syrup to preserve them. These are the fruits traditionally used for example in fruit cakes etc and will keep rather indefinately. This is also a form of glacÈ. Is this what you mean?

By the way, just for decorating purposes the flowering top of angelica is brushed with beaten egg white, then sprinkled with granulated sugar. Very fairy like.[:D]
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