Stumped for dinner? Get our life-saving Dinner Daily newsletter. You (and your stomach) can thank us later!
An herb in the parsley family. Pale green, with celerylike stalks and often called wild celery. Angelica is usually candied and used as a decoration on cakes and other desserts;and was the original green candy in fruit cakes. The roots and seeds are used to flavor liqueurs such as Benedictine, gin, absinthe, and Chartreuse, and Drambuie. The leaves have a stronger, clean taste and make a interesting addition to salads; and the chopped stems are frequently added to stewed fruits such as rhubarb and plums to reduce tartness. When ground into a powder the root has a stronger earthy flavor, and is used in cookies, cakes, breads and muffins.
Calculated for: 1
Please select a folder