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Kitchen Dictionary: angelica

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.

Ingredient

Season: available year-round

More Angelica Recipes
Popular Angelica Recipes
Homemade Candied Angelica - for Cakes, Bakes and Desserts
Fresh Peaches in Sauternes Soak With Angelica and Lavender
Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!
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Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?

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