| Description | Angelica, is a genus of about 60 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere.
Some species are grown as flavoring agents or for their medicinal properties. The most notable of these is garden angelica (A. archangelica), which is commonly known simply as angelica. Natives of Lapland use the fleshy roots as food and the stalks as medicine. Crystallized strips of young angelica stems and midribs are green in colour and are sold as decorative and flavoursome cake decoration material, but may also be enjoyed on their own. The roots and seeds are sometimes used to flavor gin. Its presence accounts for the distinct flavor of many liqueurs, such as Chartreuse. [https://en.wikipedia.org/wiki/Angelica]
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LanguaL™
A. PRODUCT TYPE
B. FOOD SOURCE
FOOD SOURCE NOT KNOWN
WILD ANGELICA
