In his 1597 herbal John Gerard describes Angelica as “ a singular remedie against poison [..] plague, and all infections taken by evil and corrupt aire” – whilst that seems like quite the claim, it does align with Angelica’s known medicinal properties. Angelica’s essential oil has been shown to be active against (among many other pathogens) Clostridium difficile, a bacterium that can cause diarrhoea and colitis, alongside anti-inflammatory, antibacterial, antiviral and smooth muscle relaxant activities, which aid in its ability to soothe the digestive tract and painful menstruation.

Whilst all parts of the plant have medicinal properties, the leaf and flower are more commonly used in culinary recipes (you may recognise the bright green candied stalks used as a dessert decoration), and the roots and the seeds, which have similar chemical composition including coumarins and furocoumarins, are used medicinally.

Traditionally the plant is taken as a decoction in water or tinctured in alcohol. Please note; Do not attempt to forage any plants from the apiaceae family unless you are highly experienced with plant identification, as this plant family contains lookalikes which can be fatally poisonous.

Written by Jenny Carden-Porrett