Angelica Root (Angelica archangelica) — Bulk Dried Herb
Angelica Root (Angelica archangelica)
Angelica is one of the most majestic and storied plants of the Northern European botanical tradition — a towering biennial of the carrot family whose hollow stems, enormous compound leaves, and globe-shaped flower heads have inspired reverence, legend, and botanical fascination for centuries. Its very name reflects the esteem in which it was held: archangelica, named for the Archangel Michael, who was said in medieval legend to have revealed the plant’s virtues to a monk during a plague epidemic.
Our Angelica root is certified organic, cut and sifted to preserve its rich aromatic character and botanical integrity.
Botanical Profile
- Botanical Name: Angelica archangelica
- Family: Apiaceae (Carrot family)
- Common Names: Angelica, Garden Angelica, Holy Ghost Root, Wild Celery, Norwegian Angelica
- Plant Part Used: Root and rhizome
- Preparation: Cut & Sifted
- Cultivation: Certified Organic
- Origin: Northern Europe / Scandinavia
- Appearance: Pale to tan fibrous root pieces with a distinctive aromatic character
- Aroma: Intensely aromatic, warm, musky, slightly sweet with earthy undertones
- Flavor Profile: Warm, aromatic, bitter, complex — reminiscent of juniper and celery
About the Plant
Native to northern and eastern Europe and central Asia, Angelica archangelica is a robust biennial or short-lived perennial that grows to 2.5 meters in height — one of the tallest plants in the carrot family. It produces large, pinnately divided leaves, hollow purple-tinged stems, and large spherical umbels of small greenish-white flowers in its second year, after which it sets seed and dies. The plant grows naturally in moist, rich soils along riverbanks, in mountain valleys, and in coastal areas of Scandinavia and northern Europe. It has been cultivated in monastery gardens since the 10th century and was a primary flavoring botanical in the production of numerous European liqueurs, including Chartreuse, Bénédictine, and gin.
Traditional Context
Angelica has been used in Scandinavian, Laplander, and northern European botanical traditions for centuries. The Sami people of Lapland used it as a food plant and botanical preparation. It was adopted enthusiastically by medieval European monastic herbalists and appears in the writings of major herbalists including Paracelsus, John Gerard, and Nicholas Culpeper. It was considered one of the most important protective botanicals of the medieval period and was used extensively during plague epidemics. It remains a key botanical in the production of numerous European spirits and liqueurs.
Suggested Preparations
- Decoctions: Simmer 1 teaspoon of root in 2 cups of water for 15–20 minutes
- Tinctures: Well-suited for alcohol extraction; a classic ingredient in herbal bitters
- Culinary: Traditionally candied as a confection; used to flavor spirits and liqueurs
- Herbal Blends: Pairs with Juniper Berry, Cardamom, and Ginger in aromatic formulas
Quality & Sourcing
- ✓ Certified Organic
- ✓ Identity Verified
- ✓ Ethically Sourced
- ✓ Small Batch
- ✓ No Additives or Fillers
Storage
Store in an airtight container in a cool, dark, dry place. Properly stored, dried Angelica root maintains its quality for 2–3 years.
A Note on Use
This product is sold as a botanical ingredient for culinary, educational, and traditional use. It is not intended to diagnose, treat, cure, or prevent any disease. Angelica contains furanocoumarins and may cause photosensitivity — avoid prolonged sun exposure after topical contact. Not recommended during pregnancy. Consult a qualified healthcare practitioner before use if you are nursing, taking medications (particularly blood thinners or diabetes medications), or have a health condition.
Every purchase supports Twin Dragons Botanical Institute’s mission of botanical conservation, responsible sourcing, and the preservation of plant knowledge for future generations.