My Herbal Wellbeing - Herbal Tea Database - Angelica (Angelica archangelica)

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Angelica
Common Name	Angelica
Scientific Name	Angelica archangelica
Angelica is also commonly known as Masterwort, Archangel, Holy Ghost Plant, and St. Michael's Plant, since it blooms on his day (May 8) in many parts of the world. Believed to be native to Syria, angelica is said to be a remedy for colds, coughs, pleurisy, flatulence, rheumatism, and fevers. In the fifteenth and sixteenth centuries, herbalists thought a bag of angelica leaves tied around a child's neck would protect against witchcraft and evil spells.
Plant	Angelica is considered a biennial, but it will continue to live several years if the flower stems are clipped off before they bloom. The stem is round, hollow, and grooved, branching near the top, where it is tinged with blue. The brown to red-brown roots have a spicy, agreeable odor and taste that is sweet at first, then bitter and sharp. The seeds and an oil made from the stems and roots are used as a flavouring in many liqueurs. Leaves grow from dilated sheaths that surround the stem. Greenish-white honey-smelling flowers grow in umbrella-shaped bunches, flowering from June to August. The fruit is oblong, and breaks apart when ripe into a pair of yellow winged seed-cases, commonly called seeds.
Height	4 to 6 feet.
Soil	Moist, rich soil, slightly acid.
Exposure	Preferably partial shade.
Propagation	Seeds planted in fall during the third or fourth lunar phase. Seeds must be sown within a few weeks after ripening; otherwise, they lose their ability to germinate. They self-sow as well. Angelica can also be propagated from root cuttings.
Care	Space about 3 feet apart. It is best to harvest leaves before the plant flowers, while they are still tender.
Part used for Tea	Leaves, seeds, sometimes roots.
Taste	Resembles China tea in flavour, with a slight celery taste. If seeds or roots are used, they're often boiled along with juniper berries. Leaf tea is good with honey or lemon.
How to Brew	LEAVES, BY INFUSION: 1 teaspoon of dried herb, or 3 teaspoons of fresh crushed herb, to 1 cup of boiling water. Steep to taste. SEEDS OR ROOTS, BY DECOCTION: Crush or grind 1 tablespoon of seeds, or 1 ounce of root, and add to 2 cups of boiling water. Reduce temperature and allow the mixture to simmer gently for 5 to 10 minutes or longer to taste.