angelica [an-jel-i-kuh] noun

candied angelica by Dede Wilson

Angelica archangelica. Also called garden angelica or wild celery. This biennial plant can grow to six feet in height and has yellow/green flowers, thriving in damp soil and found near rivers and ponds. It grows wild in Finland, Sweden and Iceland, among other countries of that region, and is cultivated in some areas of France.


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In the food world, this plant is used to flavor liqueurs such as Chartreuse and Bénèdictine. Its bright green stems are often candied and used in cakes and confections for flavor and decoration as well. It has a strong, distinct taste that can be slightly bitter, so it is usually used as a background flavor or part of a more complex combination of flavors.

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