Angelica
| Angelica | |
|---|---|
 |
|
| Wild Angelica (Angelica sylvestris) | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Tribe: | Selineae |
| Genus: |
Angelica L. |
| Species | |
|
About 50 species; see text |
|
About 50 species; see text
Angelica is a genus of about 60 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far north as Iceland and Lapland and Greenland. They grow to 1–3 m (3 ft 3 in–9 ft 10 in) tall, with large bipinnate leaves and large compound umbels of white or greenish-white flowers.
Some species can be found in purple moor and rush pastures.
Angelica species grow to 1–3 m (3 ft 3 in–9 ft 10 in) tall, with large bipinnate leaves and large compound umbels of white or greenish-white flowers. Their large, sparkling, starburst flowers are pollinated by a great variety of insects (the generalist pollination syndrome), the floral scents are species-specific, and even specific to particular subspecies. The active ingredients of angelica are found in the roots and rhizomes and contains furocoumarins in its tissues which make the skin sensitive to light.
Some species are grown as flavoring agents or for their medicinal properties. The most notable of these is garden angelica (A. archangelica), which is commonly known simply as angelica. Natives of Lapland use the fleshy roots as food and the stalks as medicine. Crystallized strips of young angelica stems and midribs are green in colour and are sold as decorative and flavoursome cake decoration material, but may also be enjoyed on their own. The roots and seeds are sometimes used to flavor gin. Its presence accounts for the distinct flavor of many liqueurs, such as Chartreuse.
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Wikipedia