Guest guest Posted February 10, 2006 Report Share Posted February 10, 2006 Angelica [Angelica officinalis] Family: Apiaceae Common Names: European Angelica, Garden Angelica, Archangel, Masterwort, Root of the Holy Ghost Herbal Uses: Homeopathy, Culinary and Medicinal Magickal Uses: Protection, Vision Workings, Purification Throughout history, as an herb credited for being multifaceted and provincial amongst the realms of healing, Angelica continues to be praised by old writers for its qualities. In fact, the name in itself, as well as the folk lore it holds testify to the great antiquity of a belief in its merits as a protection against contagion, for purifying the blood and curing every conceivable malady. It was held in sovereign remedy for poisons, agues and all infectious maladies. Country dwellers would intone ancient chants whenever the herb was taken to market. In some areas, angelica was carried in procession through towns and villages. Doctors would often advise patients to chew angelica to avoid the plague and the dried roots and seeds were burned in chafing pans over hot coals to disinfect, scent and purify the home. Native to northern Europe, Angelica is common in Scandinavia, Greenland and Iceland and grows in cool, damp meadows, but also in the valleys of low mountain ranges. Virtually unknown to the Greeks and Romans, this majestic herb is thought by some to have grown in the gardens of the mythical Atlantis. As seen by its name, angelic has been associated with the Archangel Michael. It comes into bloom near his feast day and has been connected to the Christian observance of the Annunciation. The belief in its protective and benevolent guardianship in fact makes it a strong force in many religions. Like a surprising number of plants, angelica was virtually unknown to the ancients. In fact, it does not seem to have attracted attention until the 15th century and first appeared in European herbals in the early 1500s. Its name reflects the legend that the Archangel Raphael revealed its special virtues to a monk during a time of plague. Angelica wasn't believed to cure the plague, but protect against it. In Germany, it was known as the root of the Holy Ghost and was believed to eliminate the effects of intoxication and render the evil eye harmless. In England, where it was also known as the bellyache root, dried angelica roots were made into powder and mixed into wine to `abate the rage of lust in young persons'. The plant was also given symbolic qualities and stood for magic and poetic inspirations. With over 50 species of Angelica in existence today, most of which hold medical properties, Angelica continues to be a plus in any modern herbalist's cabinet. ~Medicinal Properties~ Used widely as a remedy for colds, coughs, pleurisy, colic and rheumatism, angelica stems are also grateful to a feeble stomach and will relieve flatulence promptly when chewed. An infusion of Angelica leaves is a very health, strengthening tonic and aromatic stimulant, the beneficial effect of which is felt for days afterwards. An infusion may be made by pouring a pint of boiling water on an ounce of the bruised root, and two tablespoonfuls of this should be given three to four times a day. Do not take angelica if you are pregnant or have severe diabetes. Angelica has a tendency to increase the sugar in the urine and large doses can effect blood pressure, hearth action and breathing. Stimulating Tea -1 ounce freshly grated ginger -1 tea cumin -1 teaspoon angelica This is a good stimulating tea to help break up mucus conditions and stimulate warmth. Simmer all the herbs together for 15 minutes in 3 cups of water. Strain and add honey to taste. Drink ½ cup warm every 2 hours for chills, bad digestion and gas. ~Culinary Properties~ Like its diverse healing properties, angelica is widely used in the art of grocery trade, as well as for popular flavoring for confectionery and liqueurs. Today, we use angelica mainly for its effect on food. But it has been used since colonial times for pastry and the sweet stems have been candied for treats. The celery like stalks can be cooked or eaten raw and oil distilled from the seeds and root are used in perfumes and as flavorings for gin, vermouth and other liqueurs. The appreciation of its unique flavor was established in ancient times when saccharin was extremely rare. The use of the sweetmeat may probably have originated from the belief that the plant possessed the power of averting or expelling pestilence. ~Home and Hearth~ In the 15th to 19th centuries liqueurs made by just one type of herb or spice were more common. These liqueurs were used for their "medical" properties and not for their flavor. Today the medical use of liqueurs is limited, as far as we know the principal "medical use" is to improve the digestion, for example by drinking bitter liqueurs which are common for Germany and Italy. However, the amount of herb or spice needed in a "medical" liqueur might be so high that the flavor will not at all be regarded as good. Most commercial herbal liqueurs are made from a large number of herbs and spices. They are normally produced by distillation of alcoholic extracts of the flavor ingredients used, or made by using pure essential oils. Thereby unwanted flavor compounds can be excluded from the final liqueur. Angelica Liqueur 1 tsp. dried marjoram 2 green cardamoms 1/16 tsp. ground allspice 1/16 tsp. ground star anise 1/16 tsp. ground cinnamon 1/16 tsp. ground coriander 1/2 apricot kernel 2 fl oz (0.6 dl) vodka 1/2 cup (1.2 dl) sugar syrup 1 cup (2.4 dl) vodka 2 Tbsp. fresh or dried angelica root 2 fl oz (0.6 dl) vodka In a mortar grind the cardamom seeds and half an apricot seed. Mix with other spices (except angelica root) and place in a tight glass jar or bottle and add 2 fl oz (0.6 dl) vodka. After one week filter through a coffee filter. Combine with sugar syrup and 1 cup (2.4 dl) vodka. In a separate small glass jar combine the angelica rood with 2 fl oz (0.6 dl) vodka. After two weeks filter through a coffee filter. Add small portions of the angelica root extract to the liqueur until you get a suitable flavor. Check the flavor after 2 months. If necessary add some more sugar syrup, vodka, or angelica extract. ~Magickal Properties~ Considered to be one of the most valuable herbs of protection, its magickal use is thorough for establishing protection and creating a barrier against energy which would be destructive or harmful. Also beneficial for filling a person with an abundance of good and radiant energy, angelica has a pleasing flavor and may be used internally. It is also an excellent bathing herb whose attributes aids one in maintaining a joyful outlook on life, and assisting in allowing the internal psychic self to be open and functional. Burning the leaves is said to cause visions and in circle, may be used to invoke the direction of the south and the element of fire. Those working to develop the magickal will may want to use angelica as a tea or incense to communicate with the Higher Self. ~Tips and Quips~ *Burn the dried roots or seeds to freshen a musty room. *Carry a sprig of angelica to guard against danger in the otherworld. *Take a root of angelica and dry it in an oven. Afterwards, hang it in a window to act as a room purifier. The world is a dangerous place, not because of those who do evil, but because of those who look on and do nothing.~ Albert Einstein ~ -- Version: 7.1.375 / Virus Database: 267.15.5/256 - Release 2/10/2006 Quote Link to comment Share on other sites More sharing options...
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