Try this Angelica (Angelica Archangelica) recipe, or contribute your own.
Suggest a better description"Angelica has a variety of culinary uses. Its unique flavor is difficult to describe except by listing its components: musky, bitter, celerylike, aniselike, slightly sweet, fresh. The hollow stems are jellied or candied (see recipe below) and either eaten alone or used to decorate desserts. About 1/4 cup fresh angelica stems, cut in short pieces, can be added to rhubarb to counteract its tartness and reduce the necessary sugar by as much as one-third. The stems and dried roots are sometimes boiled like celery and can be cooked with sugar like rhubarb. The slightly bitter leaves may be served with fish, and sometimes are candied with the stems. "Consuming large amounts of angelica can cause photosensitivity in some individuals, and pregnant women should avoid using any part of the plant. Commercially, the seeds and see oil flavor liqueurs and desserts, and scent cosmetics. The pungent, juniper-flavored roots are used with or instead of juniper berries to flavor gin. Arkansas or Quapaw Indians mixed the root of A. atropurpurea with tobacco for smoking. The robust angelica stalks are handsome in dried arrangements, and the coumarin-containing leaves sometimes serve as a potpourri fixative." CANDIED ANGELICA STEMS ====================== The best stems for candying are the new growth in the second year. Cut them into manageable pieces, then blanch 1-2 minutes. Peel the blanched stems, them cut them into pieces 2 inches long by 1/2 inch wide. Simmer 20 minutes in a syrup made of the sugar and water. Drain, reserving the syrup, and refrigerate stems and syrup, covered, for four days. Reheat the angelica in the syrup and cook for 20 minutes, or until candied. The temperature of the syrup should reach 238 F. Drain the angelica and dry on racks set over waxed paper. Store in airtight containers. [NOTE: For safetys sake, do not gather angelica in the wild. Wild angelica is easily confused with the deadly poisonous lookalike, water hemlock (Cicula maculata).] * Excerpted from: An Herb to Know column by Sharon Hagemann * The Herb Companion - August/September 1993 * Typed for you by Karen Mintzias
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Recipe (1g) | ||
Recipe Makes: 1 Recipe | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.