Botanical name - Angelica sinensis
Country of Origin - China
In its dried state, chinese angelica root emits a certain woody aroma that develops into a strong flavour when cooked.
It is usually steamed or simmered with a combination of chicken, mutton, pork with other herbs.
The angelica root requires no preparation before cooking.
The roots and seeds are primarily used to add the distinctive flavour to gin, absinthe and other liquors. In Norway the powdered roots are used as a tasty inclusion to breads. Angelica has a flavour similar to celery, though it is sweeter and lighter with liquorice undertones. Preparing the angelica properly ensures the plant retains most of its flavour when you cook with the plant.
Crushed angelica root can be made into a tea, using one teaspoonful per cup. Allow the root to steep for 10 to 20 minutes. Angelica tea is used for tired eyes and to cleanse skin.
A decoction of the root used in the bath is calming and including the leaves and seeds in a muslin bag will provide a lovely calming fragrance. Angelica salve is used as a skin lotion.