
     ANGELICA ==========================

     CULTIVATION: ============ Angelica is a biennial with large divided leaves
     and  up  to  8 feet in height. The  stem  is  hollow, with large umbels of
     numerous greenish white flowers.

     Location  should  be in light shade.  Prefers deep, moist humus soil mixed
     with  a  handful of balanced fertilizer. Allow  plant  to self seed or sow
     fresh  in early autumn. Angelica seeds lose most of there viability within
     three  months.  Cut  young stems the  second  year just before the flowers
     begin  to open. Germination time is about  21 days, plant matures in about
     70 days. Grows in zone 3-7.

     Seedlings  should  be  transplanted in  spring  before the taproots become
     established. Leave about a square yard between plants.

     Harvest  leaves  before flowering. Collect ripe  seeds in late summer, and
     dig  up roots in autumn of the first year. Dry leaves and roots. Dry roots
     thoroughly before using them.


     CULINARY   USES:  ==============  The  freshly  picked  young  leaves  are
     delicious  when simmered gently in a little salted water until tender. The
     young stalks can be braised like celery and served with a white sauce.

     A  strong,  clean  flavor  that permeates  heavy  syrup  makes angelica an
     excellent  candidate for crystallization. Dilute angelica syrup for summer
     drinks,  and to give character to fruit  salads and ice cream. Cook leaves
     with acidic fruits to reduce tartness and cut sugar requirement.

     Great  care  in  correct identification must  be  taken  before using wild
     angelica.  Water  hemlock, a deadly poisonous  plant, has leaves that look
     like, and may be mistaken for angelica.

     ANGELICA  LIQUEUR : Cut 1 pound of  fresh angelica stalks into fine pieces
     and add 1 pint of brandy and pour into a bottle. Seal bottle, and leave in
     a  sunny  spot for about 2 weeks. Dissolve  12 ounces of sugar in a little
     water  and  add to the bottle. Leave to  stand for a further 4 weeks. Then
     filter and keep the liqueur in an airtight bottle.

     MEDICAL  USES:  =============  As with other  members  of this family, the
     active principles are highly concentrated in the seeds. Although the stalk
     and leaves, and in the garden variety, the roots may be used.

     Powdered angelica roots will quickly expel gas from the stomach and bowel,
     also of benefit in bronchitis, and anorexia nervosa.

     Researchers have found that angelica relaxes the windpipe, suggesting that
     it  may  have some value in  treating  colds, flue, bronchitis and asthma.
     Other  research showed that the  herb has anti-inflammatory effects, which
     may help in treatment of arthritis.

     Make  tea  from  fresh or dried angelica  leaves,  and  use as a tonic for
     colds,  and  to  reduce flatulence. Use  1  teaspoon  of powdered seeds or
     leaves  per  cup  of boiling water.  Steep  for 10-20 minutes. The crushed
     leaves have an odd, strong, but not unpleasant odor, and sweetish taste.

     May  help prevent travel sickness. Pick large leaves of fresh angelica and
     crush  them  on the journey. The  scent  allays nausea and refreshes stale
     air.









     WARNING:  ========  Fresh angelica roots  are poisonous. Drying eliminates
     the hazard.

     Do  not use during pregnancy. Large doses can affect blood pressure, heart
     action, and respiration.

     OTHER  USES:  =========== Angelica is  an important ingredient in liqueurs
     such  as Benedictine, and aperitifs. Can be used in potpourris. It is also
     useful for skin lice, it will relieve the itching while getting rid of the
     troublesome pest. Rub the liquid extract directly on the affected areas.

     COSMETIC  USES:  ==============  Chew on  angelica  leaves to sweeten your
     breath.

     Angelica oil can be used as a soother of skin nerves, or as a perfume.

     Firmly  secured  in a muslin bag, they can  also be used to scent the bath
     water.
