| 1 | "angelica has a variety of culinary uses. |
| 2 | Its unique flavor is difficult to describe except by listing its components: musky, bitter, celerylike, aniselike, slightly sweet, fresh. |
| 3 | The hollow stems are jellied or candied (see recipe below) and either eaten alone or used to decorate desserts. |
| 4 | About ?cup fresh angelica stems, cut in short pieces, can be added to rhubarb to counteract its tartness and reduce the necessary sugar by as much as one-third. |
| 5 | The stems and dried roots are sometimes boiled like celery and can be cooked with sugar like rhubarb. |
| 6 | The slightly bitter leaves may be served with fish, and sometimes are candied with the stems. |
| 7 | "consuming large amounts of angelica can cause photosensitivity in some individuals, and pregnant women should avoid using any part of the plant. |
| 8 | Commercially, the seeds and see oil flavor liqueurs and desserts, and scent cosmetics. |
| 9 | The pungent, juniper-flavored roots are used with or instead of juniper berries to flavor gin. |
| 10 | Arkansas or quapaw indians mixed the root of a. |
| 11 | Atropurpurea with tobacco for smoking. |
| 12 | The robust angelica stalks are handsome in dried arrangements, and the coumarin-containing leaves sometimes serve as a potpourri fixative." |
| 13 | candied angelica stems ====================== the best stems for candying are the new growth in the second year. |
| 14 | Cut them into manageable pieces, then blanch 1-2 minutes. |
| 15 | Peel the blanched stems, them cut them into pieces 2 inches long by ?inch wide. |
| 16 | Simmer 20 minutes in a syrup made of the sugar and water. |
| 17 | Drain, reserving the syrup, and refrigerate stems and syrup, covered, for four days. |
| 18 | Reheat the angelica in the syrup and cook for 20 minutes, or until candied. |
| 19 | The temperature of the syrup should reach 238°F. |
| 20 | Drain the angelica and dry on racks set over waxed paper. |
| 21 | Store in airtight containers. |
| 22 | [note: for safety"s sake, do not gather angelica in the wild. |
| 23 | Wild angelica is easily confused with the deadly poisonous lookalike, water hemlock (cicula maculata).] |
| 24 | * excerpted |
