Type of plant: Tall herb with large flower heads carrying clusters of small, ball-like, green-white flowers
Part used: Seeds
Method of extraction: Steam distillation
Data: Not to be confused with angelica root oil (see above). There are over 30 types of angelica in the world. Its name comes from the fact that its floral top evokes thoughts of angel’s wings. The plant was used by the ancient Romans and medieval Europeans, and it continues to be used in traditional European, Chinese, and American First Nations medicine. The stems are often candied/crystallized and used as cake decoration.
Principal places of production: Belgium, Hungary, Russia, Germany
When buying look for: A colorless to pale-yellow liquid with a fresh, musky, green peppery aroma
Therapeutic properties: Antiseptic, carminative, cholagogue, depurative, digestive, expectorant, stomachic, tonic
Therapeutic uses: Menstrual problems, coughs, colds, fevers, digestive problems, indigestion, flatulence, stress, anxiety, nervousness; calming
Blends well with: Basil, bergamot, black pepper, cardamom, chamomile roman, clary sage, coriander seed, dill seed, fennel (sweet), ginger, grapefruit, juniper berry, lavender, lemon, lime, marjoram (sweet), melissa, orange (sweet), petitgrain, rose, tangerine, valerian
Precautionary advice: No contraindications known. GRAS status.