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Angelica archangelica

Angelica archangelica is commercially grown in Belgium, Hungary, Germany and is a native of Europe. There are thirty or more varieties of angelica growing around the world.

China alone boasts at least ten varieties which are all used for various medicinal purposes. One variety, Dong Quai (sometimes confused with the European variety) is used as; an alternative to artificial hormones during menopause, a remedy for menstrual problems, a tonic for anaemia, and a treatment for heart disease and high blood pressure.

Medieval and Renaissance herbals noted the blood purifying powers of angelica. It was used as a remedy for "poisons, agues and all infectious maladies." European angelica became more widely known after the 17th century. The fleshy root, of the wild celery plant, was chewed and burnt to ward off infection during the 14th & 15th century plagues. It stimulates production of digestive juices, improves the flow of bile into the digestive tract, and combats digestive spasms.

Although there are no traditional aromatherapy uses of angelica essential oil documented, it is highly esteemed in the perfume and flavour industries.

Properties of the herb (and extract) are: antispasmodic, aphrodisiac, anticoagulant, bactericidal, carminative, depurative, diaphoretic, digestive, diuretic, emmenagogue, expectorant, febrifuge, hepatic, nervine, stimulant, stomachic and tonic. The oil has been recommended for treating a weak stomach or digestive system, lack of appetite, anorexia, flatulence, chronic gastritis and chronic enteritis. It is also used to reduce accumulation of toxins, arthritis, gout, rheumatism and water retention.

In the traditional Chinese model, Angelica is used for damp, cold intestinal conditions with underlying Spleen Qi deficiency, as well as chronic lung, phlegm, cold syndromes with painful wheezing.

In aromatherapy, it is a germ killer, excellent for coughs and colds, flu, muscular aches, fatigue, migraine, nervous tension, stress and rheumatism. It has a calming effect on the digestion and is relaxing.

After juniper berries, angelica root is the main flavouring ingredient of gin. It is widely used in liqueurs like Benedictine, Chartreuse, Cointreau and Vermouth.

The oil is extracted from the root, fruit or seed of the plant. Fresher roots yield oils of lighter colour and a more pronounced terpene note. Oils distilled from older roots are darker, more viscous and have a characteristic musk-like odour. Generally expect to see a water-white or pale yellow to orange-brown coloured liquid. Oils from young roots (or from the seed) exhibit a light somewhat peppery top note missing in oils from older (2-3 years) roots. The main body note has a rich, earthy-herby, woody characteristic with a musky, animal-like undertone. The seed oil typically is quite a bit higher in beta-phellandrene (35-65%) and lower in the musk components (pentadecanolide and tridecanolide) than the root oil. The root oil can range between 10 and 30% beta-phellandrene. The seed oil is a water-white or very pale yellow oil with a strong, fresh, light peppery odour. It is sometimes used to adulterate the root oil and can be difficult to detect.

Care: When used properly, angelica essential oil is fairly non-toxic and non-irritant. It contains bergapten which is known to be phototoxic and will discolour the skin when exposed to direct sunlight. Overuse may cause insomnia. The oil should not be used by those who are allergic or especially sensitive to insect bites and stings. Angelica should not be used by pregnant women or diabetics, as it has a tendency to elevate blood sugar levels. Not for internal use.