Dried Angelica Root
Angelica archangelica officinalis
Angelica Root can be used as a Tea in Herbal Tea Blends, and is also often used as a seasoning in soups, stews, and baked goods.
Angelica Root is often simmered with herbs like Bay and Thyme and used in Soups and Stews.
The flavor of Angelica Root is reminiscent of carrot or celery, with a slight hint of licorice. It pairs well with fish, pork, poultry, carrots, yams, rhubarb, cherries, apricots, peaches, plums, currants, fennel, dill, ginger, and clove.
Various volatile oils, flavonoids, caffeic acids and furanocoumarins
Do not consume Angelica Root during pregnancy. The furanocoumarins in the herb may increase photosensitivity to UV radiation. Do not use this herb if you take anticoagulant medications due to a risk of uncontrolled bleeding.
Also Known As...
"Angel of Herbs", Norwegian Angelica, Wild Celery, Root of the Holy Ghost
STORAGE: Store in a sealed container in a cool, dark place.
This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease