An aromatic umbelliferous plant (Archangelica archangelica, or A. officinalis), known to have been cultivated in England at least since 1568 and formerly considered an effective antidote to poisons. The stems are split and candied in sugar for use as a decoration or flavouring but are never eaten raw, though see the historic 'Angelica Tarts'.
Wild angelica is very similar in appearence to several poisonous species, and should not be consumed unless it has been identified with absolute certainty.
For dishes containing Angelica, see:
Apple and Rice Meringue
Belvoir House Pudding
Chesterfield Ice-Cream Pudding
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