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
MORE FROM Foods of England...|
The Ten-Year Plan... ● Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 03/01/2022
BUILT WITH WHIMBERRY