Angelica is an herb that has several uses. The leaves are frequently added when cooking red currants, rhubarb, gooseberries and red plums to help reduce the acidity and sweeten these often sour fruits.

Its strong, clean flavor makes angelica stems an excellent candidate for crystallization. Its seeds are sometimes used in pastry. The stems are usually crystallized and used as a decorative pastry garnish. The leaves and stems impart a celery flavor if added to sauces, and vegetable dishes.

Long ago, Angelica was burned as incense to perfume the house. The herb takes its name from the story that an angel came to earth when plague was rampant and told people to hold a piece of Angelica root in their mouths to ward off pestilence.

The root of Angelica can be used for making tea. A syrup made from the stems and leaves can be stored and diluted to use as a drink and tea made from the dried leaves is said to be good for soothing the nerves, tension, colds coughs and rheumatism.