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CULTURAL AND WILD PLANTS
Angelica officinalis (angelica officinalis). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Angelica officinalis (angelica officinalis), Archangelica officinalis. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Angelica (Archangelica) Family: Umbelliferae (Apiaceae) Origin: Eurasia, mostly Northern Hemisphere Area: Angelica officinalis grows mainly in the temperate climatic zones of Eurasia, including Russia, Siberia, the Caucasus and Altai. Chemical composition: Angelica root contains essential oils (up to 2,5%), phytoncides, flavonoids, coumarins, carotenoids, ascorbic acid, fatty and tannins. Economic value: Angelica officinalis is used in medicine as a disinfectant, antiseptic and anti-inflammatory agent, as well as a tonic to strengthen the immune system. In cooking, the plant is used to flavor meat dishes, salads and sauces. Legends, myths, symbolism: In ancient times, angelica was used as an amulet against evil spirits and witchcraft. It was believed that its thorns could protect a person from the attack of evil forces. In other ancient myths, angelica was associated with the god of war and protection, as its thorns and leaves were used to create shields and weapons. In some cultures, angelica has been used as a means to gain strength and stamina, as it contains many beneficial substances and is used as a tonic for the body. Angelica can be used as a symbol of protection and security, as its spines can serve as a defense against external threats and dangers. It can also be used as a symbol of strength and endurance, as its leaves and fruits contain many beneficial substances and are used as a tonic for the body. Angelica can also be used as a symbol of resilience and survival, as it is able to grow in any soil and even in conditions unsuitable for other plants. In general, angelica can be used as a symbol of protection, security, strength, endurance, resilience, and survival.
Angelica officinalis (angelica officinalis), Archangelica officinalis. Description, illustrations of the plant Angelica. Legends, myths, history
The Russian name is "angelica" (angelica, angelica, forest angelica, female ginseng, sweet trunk). The origin of the Latin name of the plant is explained by an old Russian legend. In ancient times, life was not easy for people in the world. God decided to alleviate their suffering and sent an angel with angelica root to earth. The Slavs often identified this heavenly messenger with the Archangel Michael. It was believed that the angelica blossoms on the day of his name day - May 8th. Angelica has become a panacea for many diseases for people, it is no coincidence that the Slavs sometimes call angelica angelica or angelica. Author: Martyanova L.M.
Angelica medicinal. Description of the plant, area, cultivation, application
It grows on moist soils, in damp forests, in water meadows, along river banks, among shrubs. A biennial or perennial herbaceous plant 1,5-2,5 m high. The stem is erect, thick, hollow inside, branched, furrowed, with a bluish bloom, reddish below. The rhizome is short, thick, vertical, hollow, reddish-brown, containing white or yellowish milky juice. 1-2 taproots, thick, tuberous roots and several thin adventitious roots depart from it. Darkish or whitish dots are visible on a break in a fresh root. The weight of the root system is up to 200-300 g. The leaves are large, basal, up to 80 cm long, alternate, double- or triple-pinnate, long-petiolate, with large swollen sheaths, with ovate leaflets. Stem leaves short-petiolate, much smaller. The petioles of the leaves on the section are round, in contrast to the petioles of Angelica forest, in which they are trihedral with a groove. Blooms in July-August. The flowers are small, greenish-white or yellowish-green, collected in spherical complex umbrellas, up to 15 cm in diameter, with 20-40 rays. Peduncles under the umbrella lowered, marginal rays turned down. The fruits are wide-elliptical two-seedlings of straw-yellow color, up to 9 mm. From one plant, you can collect 450-500 g of seeds. Overgrowth does not form. The rhizomes and roots of the plant contain organic acids (malic, angelic), wax, carotene, bitter and tannins, essential and fatty oils, starch, sugars, resins, archangelicin, phytoncides, phytosterol, coumarins. Fatty and essential oils, phytoncides were found in the grass and seeds, a lot of phytoncides, vitamin C, quercetin were found in leaves and flowers. Good honey plant. For economic purposes, angelica essential oil is used. It is widely used in the perfume industry for flavoring colognes, pastes, creams, etc. In some areas, angelica is cultivated as an aromatic and honey plant. Honey is tasty, fragrant, it can be obtained up to 60-300 kg per 1 ha. Young leaves, shoots, rhizomes, roots, seeds are suitable for nutrition. From young green shoots, leaf petioles, candied fruits are prepared to decorate cakes, pies, pastries, jam, marmalade, jam, marshmallow. Rhizomes and roots are used in alcoholic beverage production. Salads are made from fresh young leaves. Seeds and powder from dried leaves, roots are added to soups, borscht, dough, sauces, canned fish and meat. Angelica leaf powder. Rinse young leaves with cold water, dry, grind in a coffee grinder. Use for flavoring salads, first and second courses, flour products (gingerbread, cookies, buns), drinks, gravy, sauces. Store in paper bags, glass jars. Angelica Root Powder. Cut thoroughly washed roots into pieces of 1-1,5 cm, dry, pass through a meat grinder and sift or grind in a coffee grinder. Use for flavoring first and second courses, drinks, compote, kvass. When cooking dishes with heat treatment, add angelica powder 5-7 minutes before cooking. Store in paper bags, glass jars closed with parchment paper or plastic lids. The daily norm of angelica powder is 20-50 g. Dried seeds are used to flavor first courses, liqueurs, tinctures. Cabbage salad with angelica. Rinse white cabbage with cold water, chop, add chopped angelica leaves or leaf powder, finely chopped carrots, green onions, salt, mix. Season the salad with vegetable oil, or mayonnaise, or sour cream, or tomato sauce, sprinkle with dill or parsley. 200 g of cabbage, 100 g of angelica leaves, 50 g of carrots, 25 g of green onions, 50 g of mayonnaise (or vegetable oil, or sour cream, or tomato sauce), salt, dill and parsley. Fish salad with angelica. Pieces of boiled fish, potatoes, cucumbers, chopped angelica leaves, canned green peas, salt, mix, season with mayonnaise, sprinkle with dill and parsley. 150 g of fish and potatoes, 80 g of angelica leaves, 70 g of cucumbers, 50 g of green peas, 100 g of mayonnaise, salt, dill and parsley. Salad with radish and angelica. Grate the peeled radish on a coarse grater, mix with chopped leaves or angelica powder, chopped green onions, and spices. Dress the salad with mayonnaise or sour cream, sprinkle with dill and parsley. 150 g of radish, 50 g of angelica, 25 g of green onion, spices to taste, 100 g of mayonnaise (or sour cream), dill and parsley. Fridge in Minsk with angelica. Boil sorrel in salted water, cool. Finely chop the yolk of a hard-boiled egg, rub the onion with salt. Chop boiled and peeled beets and fresh cucumbers. Beat kefir with a whisk. Put all prepared products in a decoction with sorrel, season with angelica powder, egg white, sugar. Before serving, arrange sour cream, dill and parsley in bowls. 100 g of sorrel, 80 g of beets, 100 g of cucumbers, 30 g of angelica powder, 1 egg, 30 g of green onions, 25 g of sour cream, 100 g of kefir, 400 ml of water, salt, sugar to taste, dill and parsley. Meat soup with angelica. Boil meat broth, add chopped parsley root, carrots, onions, potatoes, salt and cook until tender. Season the soup with crushed leaves or angelica powder, browned onions with tomato sauce. Before serving, spread sour cream into plates, sprinkle with dill and parsley. 1 l of meat broth, 30 g of parsley root, 300 g of potatoes, 50 g of carrots, 60 g of onions, 100 g of angelica leaves, 25 g of tomato sauce, 25 g of sour cream, salt, dill and parsley. Fish soup with angelica. Pour the fish with cold water, bring to a boil, remove the foam, add onions, carrots, parsley root, salt and cook over low heat until tender. Before the end of cooking, season with powder or chopped angelica leaves, pepper, bay leaf, parsley and dill. 400 g of fish, 800 ml of water, 15 g of parsley root, 50 g of carrots, 50 g of leaves or 20 g of angelica powder, salt, parsley and dill. Meat in Belarusian with angelica. Beat the beef well, salt, sprinkle with pepper, breaded in breadcrumbs and fry in butter, then add water and simmer over low heat until tender. 10-15 minutes before the end of cooking, sprinkle the meat with powder or angelica seeds. Season with dill and parsley. 200 g meat, 20 g angelica, 50 g vegetable oil, 25 g breadcrumbs, spices to taste. Cabbage stewed in milk with angelica. Cabbage finely chopped, scalded, folded into a colander. When the water drains, pour the cabbage with boiling milk and simmer in a sealed container until the liquid has evaporated. 5 minutes before readiness, add angelica leaves or powder, salt. Season the cabbage with butter, sour cream, dill and parsley. 500 g of cabbage, 200 ml of milk, 50 g of leaves or 20 g of angelica powder, 15 g of vegetable oil, 50 g of sour cream, salt, dill and parsley. Potato and angelica pie. Boil potatoes in their skins in salt water, peel, rub hot, mix with chopped angelica leaves, onions sautéed in vegetable oil, and salt. Add angelica powder to the yeast dough, roll out the cake 1,5 cm thick. Spread the potato filling on half of the cake, cover with the second half, pinch the edges. Transfer the pie to a warm, oiled baking sheet, brush with egg and bake in the oven. 400 g flour, 10 g yeast, 200 ml milk, 15 g sugar, 2 eggs, 20 g powder or 50 g angelica leaves, 250 g potatoes, 150 g vegetable oil, 80 g onion, salt to taste. Milk sauce with angelica. Fry the flour until golden brown, dilute with hot milk, mix thoroughly, add angelica powder, salt and cook over low heat for 10 minutes. Fill with butter. 100 g flour, 400 ml milk, 80 g butter, 40 g angelica, salt to taste. Angelica jam. Cut the angelica stalks in May - June, rinse with cold water, remove the thin skin, cut into pieces 5-8 cm, soak in boiling water until softened, put in a colander. When the water drains, dip them in 70% sugar syrup, bring to a boil, remove from heat, stand for 10-15 minutes and bring to a boil again. So repeat several times. 500 g angelica, 700 g sugar, 300 ml water. Angelica jam with apples. Cut angelica roots into 2-3 cm pieces, dip in boiling 70% sugar syrup and cook over low heat for 20-30 minutes. Drain the syrup, put small apples (paradise, etc.) in it, cook until cooked, add prepared angelica and boil for 5-10 minutes. 200 g of angelica, 1 kg of apples, 700 g of sugar, 300 ml. water. Young juicy boiled shoots are valued as a delicacy. Angelica tea. Grind angelica roots, dry at room temperature. Brew like tea. 1 teaspoon of angelica powder, 250 ml of water. Tea from a mixture of herbs with angelica. Put a mixture of angelica roots, willow-herb leaves, St. Brew like tea (3 tablespoon of the mixture per 4 ml of water). 1 g of angelica roots, 200 kg of willow-tea leaves, 100 g of St. John's wort. Compote with angelica. Cook compote from fresh or dried berries and fruits. 5-7 minutes before readiness, add leaves, or roots, or powder from leaves, or angelica roots. 400 ml of compote, 100 g of angelica leaves, or 40 g of roots, or 40 g of powder. In folk medicine, flowering grass, rhizome, and angelica roots are used. They have an expectorant, diuretic, diaphoretic, anti-inflammatory, antispasmodic, tonic effect, increase the secretion of digestive juices, improve heart activity, relieve spasms and fermentation processes, have a bactericidal effect on the respiratory system, improve appetite, bile secretion, and calm the nervous system. Infusion of angelica herb. Infuse 15 g of herbs in 300 ml of boiling water for 2 hours, then strain. Take 2 tablespoons 4 times a day before meals for gastritis with high acidity of gastric juice, colitis, cholecystitis, cholelithiasis, inflammatory diseases of the pancreas, urinary retention, cough, insomnia, nervous disorders. Use for baths with gout, rheumatism, back pain. Infusion of angelica herb. Infuse 10 g of angelica herb in 400 ml of chilled boiled water for 8 hours, then strain. Drink 100 ml 2-3 times a day before meals for diseases of the kidneys, bladder, liver, gallbladder, increased nervous excitability, gastritis, colitis. Use for baths with hysteria, rinse the mouth with inflammatory processes. A decoction of angelica herb. Boil 10 g of angelica herb in 200 ml of boiling water for 5 minutes, leave for 2 hours. Then strain. Drink 50 ml for coughing, gastritis, colitis, inflammatory diseases of the pancreas. Fresh juice of angelica as an analgesic should be instilled into a sore ear, used for toothache. Powder from the rhizomes and roots of angelica take 0,5 g 3 times a day before meals for colitis, bloating, gastritis, kidney disease, bladder. Angelica officinalis is a part of diuretic, expectorant, gastric preparations. Contraindications have not been established. It must be remembered that angelica juice has a strong irritating effect on the skin. Harvest rhizomes, roots, leaves, herb angelica officinalis. The plant of the first year is dug up in the fall, the second year in the spring (biennial rhizomes contain more biologically active substances than annuals), thoroughly cleaned of soil, washed with cold water, cut off the stems. Large rhizomes are cut into pieces of 8-10 cm, thick ones are cut lengthwise. Dry in the attic, under a canopy, in a well-ventilated room, in dryers, ovens, ovens at a temperature of 35 ° C. Dried rhizomes are red-brown or gray on the outside, white on the inside, with numerous adventitious roots. The smell is strong, fragrant, aggravated by rubbing. The taste is initially sweet, then bitter, burning. Leaves and shoots of angelica are harvested in spring before flowering (for nutrition) and after flowering (for medicinal purposes). Air dry. Store in bales, in well-ventilated areas. Seeds are harvested ripe in September-October, dried at room temperature. When harvesting, you can not dig out all the plants in a row. It is necessary to leave most of the young individuals to grow naturally. Bred by seeds. Shelf life of leaves, shoots - 1 year, rhizomes, roots, seeds - up to 3 years. You should not collect the roots of angelica officinalis along with the roots of angelica forest. The latter are more woody, thinner, with a slight unpleasant odor. They are not suitable for nutrition, the medicinal effect is much weaker than that of angelica officinalis. Authors: Alekseychik N.I., Vasanko V.A.
Angelica officinalis, Archarigelica officinalis. The history of growing a plant, economic importance, cultivation, use in cooking
Powerful, tallest (1,5-2,5 m) aromatic, two-four-year-old herbaceous, pleasantly smelling plant of the Umbelliferae family with a thick radish-like root, 58 cm wide, spongy inside with numerous adventitious roots, with whitish or yellowish milky juice. The stem is straight, slightly purple above, reddish below. The leaves are large, alternate, glabrous, light green, double- and thrice-pinnate. The lobes of the last order are ovoid, unevenly incised, dentate, with teeth turning into a whitish point. The upper leaves are sessile, basal on long petioles, turning into an expanded base. Small, greenish-white flowers are collected in hemispherical umbrellas at the top of the main stem. The fruits are convex-flat, up to 9 mm long and 6 mm wide, grayish-yellow two-seed. Angelica is native to northern Europe and Asia. It was brought to Central Europe from Scandinavia in the XNUMXth century. In the wild, angelica is common in Europe, the Caucasus, and Western Siberia. It usually grows on the banks of rivers, streams, the outskirts of swamps, in swampy forests, in thickets of shrubs. Angelica can be propagated by seeds, dividing the bush, segments of bushes and layering. Growth begins in March-April, mass flowering - in June, seeds ripen in July-August. Angelica is not picky about the conditions of cultivation. It grows well on medium-fertile, well-moistened soils. The plant is resistant to autumn and spring frosts. All parts of the plant are fragrant. Essential (angelic) oil accumulates in numerous tubules located almost in a continuous ring in a thin inner layer of the pericarp fused with seeds, from which its wider outer layer is easily separated, as well as in roots and rhizomes. The oil has a sharp pleasant smell. In addition, the roots and rhizomes of Angelica officinalis contain tannins, wax, and resins. The fruits contain fatty oil. Angelica officinalis is a good honey plant. All parts of the plant are used for food purposes. Young green shoots, leaves, petioles boiled and fried are used as a vegetable side dish. Fresh roots, rhizomes and shoots are finely chopped into salads for flavoring, and also put in vegetable dishes, soups 3-5 minutes before they are ready. From fresh roots boiled in sugar syrup and young stems cut into circles, original jam and candied fruits are obtained. Dried and ground into a powder, the roots are used as a flavoring additive in baking bakery products, and are also added to meat and vegetable lunch dishes and sauces. In folk medicine, the roots and rhizomes of angelica are used for gastrointestinal diseases, as well as a diuretic, tonic and tonic for nervous exhaustion, insomnia. Water-alcohol tincture is used for rubbing with rheumatism, gout, muscle pain.
Cultivation. Due to the unpretentiousness of angelica to the soil, it can be grown everywhere, provided that its normal humidity is ensured. In early August, the site is carefully dug up, loosened and seeds are sown to a depth of 2-3 cm. The earth in the holes is pre-moistened, the seeds are covered with a layer of earth. Distance between rows - 60-80 cm. When propagated by dividing the bush, layering or cuttings of roots, they are planted in early spring or in September-October. In this case, the distance between plants in a row should be at least 30-40 cm. When propagated by seeds, plants bloom for the first time in the second year of life - in July, and the seeds ripen in a month. After the emergence of seedlings, the row spacing is loosened, weeded, and after a week, thinning is carried out, leaving a distance of 30-40 cm between plants in a row. In the first year of life, plant care consists of loosening row spacing and weeding. In the second year in the spring, last year's leaves should be removed, row spacing should be loosened and mineral fertilizers should be removed. The roots and rhizomes of angelica officinalis are dug up during the period of fruit ripening. The stalk that has begun to fade is cut off at the base, and the rhizome with roots is cleaned from the ground and thoroughly washed in water. Then they are cut lengthwise into pieces and dried in a well-ventilated room at a temperature not exceeding 35-40 °C. The roots are highly hygroscopic, so they are stored in sealed packaging. Ripe fruits are threshed, dried and used as a spice. I processed the root, it must be remembered that in some people with sensitive skin, as a result of contact with plant tissue, blisters may appear on their hands, especially in summer in sunlight. Authors: Yurchenko L.A., Vasilkevich S.I.
Angelica officinalis, Angelica archangelica L. Botanical description, distribution, chemical composition, features of use
Celery family - Apiaceae. Biennial plant with a pleasant smell. The rhizome is thick, radish-like, with numerous adventitious roots, containing whitish or yellowish milky juice. Stem 120-200 cm high, thick, round, branched, hollow inside, with a bluish bloom. Leaves with large swollen sheaths; basal - large, long-leaved, triangular in outline; stem ones are smaller, with stalked swollen sheaths. Inflorescence - large, almost spherical complex umbrella, 8-15 cm in diameter, with 20-40 rays; peduncles in the upper part densely pubescent. The flowers are small, inconspicuous, greenish, the teeth of the calyx are inconspicuous, the petals are five, whitish or yellowish-greenish, elliptical, shortly cuneate at the base, slightly notched at the apex. Stamens five, alternating with corolla petals. Pistil with lower bilocular ovary. The fruit is a broadly elliptical greenish two-seeded seedling, compressed from the back, splitting into two semi-fruits. Blooms in June - August. The fruits ripen in July - September. Grows in swamps and along river banks. The north of Eurasia is considered the homeland of the plant, it is found almost throughout Europe and in Western Siberia. All parts of the plant have a pleasant strong aroma, contain essential oil (in dry roots - 0,35-1%, in seeds - 0,3-1,5, in fresh aerial parts - up to 0,1%). The essential oil from the roots is a liquid of a spicy-burning taste with a musky smell. The essential oil from the seeds has a delicate, delicate and very persistent smell. The main component of the essential oil is D-alpha-phellandrene. Oxypentadecylic acid lactone (ambrettolide) gives the oil its characteristic odor. In addition, it contains D-pinene, n-cymene, esters of acetic, methylacetic and valeric acids, as well as coumarins, furocoumarin, angelicin, etc. Fruits contain up to 20% fatty oil. Resins, wax, bitter and tannins, organic acids (including malic and angelic), phytosterols were found in the roots; in the leaves - ascorbic acid. Green shoots and leaf petioles are used in cooking and the confectionery industry, rhizomes and roots are used as a spice for flavoring drinks and in the fishing industry, and also as a corrigen in medicine (to improve the taste of medicines). Essential oils are used to flavor wines. Fresh young leaves are used as a spicy-flavoring raw material, salads are prepared from them. Dry shoots and leaves are sometimes added to hot soups to make a tea surrogate. In France, angelica is cultivated as a spicy plant for the needs of the confectionery and alcoholic beverage industries. From fresh roots, boiled in sugar, fragrant candied fruit and jam are obtained. The roots are used to make tinctures "Pepper", "Mountain oak", hunting vodka "Erofeich", liquor spirits. Liqueurs "Chartreuse" and "Benedictine" also include tincture of roots. Dried and powdered roots are added to flour when baking bakery and confectionery products, as well as to meat sauces and fried meat. The peoples of the North use shoots boiled in reindeer milk for food.
Angelica roots are used in medicine for biliary dyskinesia, to improve digestion, enhance the motor and secretory function of the intestine, for hypoacid gastritis, as an antispasmodic and sedative for spasms of organs with smooth muscles, as an appetite enhancer, for colds, as a bactericidal and expectorant, with bronchitis, laryngitis, the roots are also part of the diuretic and diaphoretic fees. Angelica officinalis furocoumarin has antitumor activity. In folk medicine, the plant was used internally as a tonic and strengthening, for nervous exhaustion, epilepsy, hysteria, insomnia, digestive disorders, gastritis, dyspepsia, as an astringent, for flatulence, inflammation of the respiratory tract, as an expectorant, antihelminthic; externally - for gout, hysteria, rheumatism, toothache and earache; flowering stems tried to treat typhoid fever, cholera, scarlet fever, measles. At a young age, angelica officinalis is well eaten by large and small cattle, but is unstable to grazing. Gives good silage. Harvest of green mass 500-700 q/ha. Good honey plant, gives a lot of nectar and pollen. Honey is fragrant, beautiful in appearance. Nectar productivity 60-300 kg/ha. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Angelica, Archangelica officinalis (Moench.) Hoffm. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: A. sativa Bess., A. Archangelica Karsten, Angelica Archangelica LA Sativa Mill., A. major Gilib., A. officinalis Moench., A. procera Salisb., A. intermedia Schult., Selinum Archangelica Vest., Angelica, angelica. Names: Arm. bohkin; cargo, angeloz it. Gartenengelwurz; Goal. angelicawortel; English angelica; fr. angelique, archangelique; hung. angyelika; Slovenian kravojec; Serb. siris, kadunac; Swede, adel kvanne, stratta; Spanish and port, angelica; Czech andelika lekarska; Polish areydziegiel. A biennial or perennial (up to four years) plant that dies off after the first fruiting; has a thick rhizome with milky juice. Stem erect, up to 2,5 m in height, rounded, finely furrowed, glabrous, often with reddish-brown stripes, hollow. The leaves are thrice pinnate, large, light green. Shares of the last order ovoid or ovate-lanceolate, 5-8 cm long, sharp, dentate; terminal lobule often three-lobed or tripartite; basal leaves are long-petiolate, and the upper ones are less dissected and sit in forcedly swollen, membranous sheaths along the edge. Umbrellas on pubescent peduncles, with 20-40 rays, 8-15 cm in diameter. The fruits are broadly elliptical, 5-9 mm long, 3,5-6 mm wide. Petals whitish or yellowish-greenish, elliptical, cuneate at base.
It usually grows in swampy coniferous or mixed forests, on the outskirts of swamps, in water meadows. Distributed in Europe, from the Arctic to the Caucasus and in Western Siberia. The plant (especially the fruits and roots) have a pungent odor. The juice of the stems and roots causes skin irritation. In some countries the young shoots are eaten as a vegetable; the fleshy roots boiled in sugar are known as ginger jam. According to R.I. Schroeder, angelica prefers moist chernozem soil. Propagated not only by seeds (6 kg/ha), but also by division of the roots. The roots are usable in the second year. Since the seeds germinate slowly (sometimes shoots do not appear for a whole year), it is recommended to sow angelica in the fall and with fresh seeds (immediately after harvesting the seed plants). The distances between plants should be 40 cm. The best for feeding angelica is an area of 50x50 cm. Author: Ipatiev A.N.
Angelica (angelica), Archangelica officinalis Hoffm. Description, habitats, nutritional value, culinary use
Angelica is a biennial herbaceous plant from the umbrella family. The stem is thick, hollow, round, often reddish, up to 1,5 and even up to 2,5 m high and up to 5-6 cm thick at the bottom. The leaves are large (up to 80 cm), twice or thrice-pinnate, with cylindrical petioles, sharp-toothed along the edges. The flowers are small, whitish-greenish with a yellow tinge, collected in almost spherical multi-beam rosettes. The roots contain up to 1% essential oil, organic acids, tannins, phytoncides, resins, wax, bitter substances and sugars. The plant is more known as medicinal and much less as food. In a number of regions it is cultivated as a honey plant, giving from 60 to 300 kg of tasty and fragrant honey per hectare. In food it is used mainly as a spicy aromatic plant. Washed and dried roots are crushed into powder and added to the dough, sauces, sprinkle meat with them when frying (5-7 minutes before readiness). Angelica seeds collected in autumn are dried at room temperature and used to flavor first courses, homemade liqueurs and liqueurs. Dishes prepared from angelica improve digestion, are suppliers of vitamins and other biologically active substances necessary for a person. The presence of aromatic substances allows the use of angelica in the alcoholic beverage industry for the preparation of wines, liqueurs (Benedictine, Chartreuse) and vermouth. Author: Koshcheev A.K.
Angelica (angelica) officinalis, Archangelica officinalis hoffman. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Synonyms: angelic, wolf pipe, pipe, angelica, meadow pipes, cannon, etc. A biennial or perennial herbaceous plant up to 2 m high of the umbrella family (Umbelliferae). The stem is straight, rounded, hollow. The leaves are double- and thrice-pinnate, up to 8 cm long. The flowers are small, yellowish-greenish, in apical large umbrellas up to 8-15 cm in diameter. Semi-fruits along the edges have pterygoid-widened ribs. Blooms in June - August. Range and habitats. It grows in swampy spruce, pine-birch forests of the northern and middle strip of the European part of Russia, in the Ciscaucasia. Chemical composition. Angelica roots contain up to 1% essential oil, which includes d-alpha-phelandrene, alpha-pinene, alcohols and sesquiterpenes; hydroxypentadecanic and methylbutyric acids; umbelliprenin, xanthotoxin, osthole, ostenol, xanthoxol, archangelicin, bergapten, emperorin, angelicin, as well as malic and angelic acids, tannins, phytosterols. An essential oil was found in the seeds and grass. Application in medicine. In medicine, rhizomes with roots extending from it are used. The roots are dug up in the fall, cleaned of the earth, washed with water, cut into pieces, dried in the open air or in a dryer. Dried raw materials consist of reddish-gray, cylindrical, annular segments of rhizomes with wrinkled, slightly tuberous roots extending from it, brown on the outside, white on the inside, even at the break. Roots with a strongly aromatic smell, sweetish-spicy, burning-bitter taste. The moisture content of raw materials should not exceed 14%, rhizomes with root residues should not exceed 5%, crushed roots (less than 1 cm long) should not exceed 1%. The yield of essential oil from crushed roots reaches 25%. In folk medicine, it was used for spasms of the stomach and intestines, as an appetite stimulant, as well as for colds as a diaphoretic and expectorant for bronchitis and laryngitis. Infusion of leaves. Crushed angelica leaves are poured with boiling water at the rate of 10 g per 200 ml, boiled for 5 minutes, infused for 2 hours. The infusion is suitable for use within 2-3 days. Take 1 tablespoon 3-4 times a day. Authors: Turova A.D., Sapozhnikova E.N.
Angelica officinalis. reference Information
Angelica officinalis is a large plant, sometimes reaches a height of 3 m. Prefers wet places, coastal shrubs, river and lake banks, meadow bottoms of beams. In Sweden, Norway, Denmark, Finland, northern regions of Germany and France, as well as in Belarus, Karelia, young juicy shoots of angelica are considered one of the best wild vegetables. Fresh young shoots and leaves are used for salads, condiments and side dishes for a wide variety of dishes. In France, the plant is cultivated for the needs of the confectionery and alcoholic beverage industries. Widely used in folk medicine. As a spice and for medicinal purposes, thick spindle-shaped roots are harvested, which are distinguished by a pleasant and strong smell. Seeds have a weaker smell. Biennial roots smell much stronger than annual roots. The roots are collected in early spring or late autumn, shoots - in the spring, before the formation of flower buds. The essential oil from the seeds has a delicate, delicate, peculiar and very stable aroma. Fresh roots, shoots and rhizomes are crushed for salads, added to vegetable side dishes, laying 2-3 minutes before the dish is ready. Candied fruits or jam are prepared from fresh boiled roots in sugar. Dried and powdered roots are added to flour in the manufacture of bakery and confectionery products. The seeds are used to flavor homemade vodkas and tinctures. In Finland and Karelia, young shoots are boiled in milk. In France, liqueurs and various tinctures are flavored with an alcohol extract of juice. In Switzerland, crushed roots are poured with water, a little sugar is added and fermented, getting a kind of beer or mash. Sometimes dry shoots are used as tea leaves. In the middle and forest zone of Russia in the Caucasus, angelica roots are used in the manufacture of pepper and special hunting vodka: "Erofeich", "Mountain Dubnyak". The composition of herbs, on which liquor spirits insist, necessarily includes the roots of angelica officinalis. Author: Reva M.L.
Angelica medicinal. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
Forest lower. How nice it is to come back here after the red-hot dry valleys and dusty country roads! No heavy heat and direct rays, no smoky weeds, dewy, gentle coolness, infused with fragrant wet herbs. Straight from the hem of the sloping ridge to the very bed of the mysterious spring, ankle-grass grasses crowd, sprawling, light green, with whitish caps of inflorescences. This is a pharmacy angelica - the beauty of summer forest lands, a native inhabitant of marshy alder forests and dead oxbow lakes. Angelica is really a giant grass. Rounded, finely furrowed, with a reddish stem, sometimes up to two and a half meters. In the thickets of such and the rider will hide! Strong hollow stems are richly decorated with feathery leaves: basal - huge, on petioles; upper sessile, each marked at base with membranous tubercle. The plant is crowned with hemispheres of inflorescences strewn with greenish-white petals. Angelica blooms in the second year of life. After fruiting, it dies off, scattering up to a thousand or more small seeds around. But he behaves like a biennial only on moist, loose lands, and, say, in dry, grassy meadows, angelica sometimes blooms only by the age of twenty. Thin, inconspicuous, lost among cereals and yarrows, for many years he did not have time to grow and develop, when he finally became seeded, he shrank and disappeared. After overwintering, the seeds of angelica sprout, sprout, and as soon as flowers bloom in the meadow, its skinny stems flash again in the herbage ... Rack angelica. It is not uncommon to meet him in water meadows, where hollow waters stagnate for a long time, leaving a dense layer of silt. This plant tolerates shade and direct light equally well, as long as the soil is a cloud and the moisture does not dry out. Angelica prefers neutral soils; it does not get along on acidic and alkaline soils. And what a lover of free air he is! Angelica reaches heroic growth only in open glades, in forest depressions and along the edges of lowland swamps. In the dense forest wilderness, in a stuffy forest, this son of free lands does not settle. Angelica grass emits a sharp characteristic odor. But its rhizome is still fragrant - brown, fleshy, with numerous vertical roots. The juice of the rhizome is so strong that it irritates the skin to redness. It is understandable, because it contains strong organic acids, in particular angelic acid. A complex range of useful substances: sugars, starch, resins, tannins, pectin, wax, essential oils and carotene - contributed to the fact that angelica rhizome is recognized as healing. Not without reason, to know, this plant in scientific use was marked with a pharmacy symbol. Angelica rhizome is harvested twice a year: in early spring, as soon as the flood subsides, and in autumn. In the spring, the rhizomes of old plants are dug, and in the fall, young ones, those that have not yet bloomed. The dug out rhizomes are shaken off the ground, washed in cold water, cut, then laid out to dry in attics under an iron roof or in a well-ventilated room. The dried collection is fragrant, reddish-gray in appearance, the taste is spicy, slightly pungent. The shelf life of the collection is three years. From time immemorial, angelica root was collected to improve digestion. He was also famous for his good diuretic and diaphoretic properties. In this capacity it is recognized by scientific medicine. That is why pharmacists so zealously stock up on it for medicinal purposes. Possesses angelica and nutritional advantages. In the past, when the crops were not harvested, it was torn at the table in the spring, and in the north it even replaced vegetables for the whole summer. Young stems and petioles boiled with sugar, and now there are original fillings for flour products. The roots can be used to make ginger jam. In France, angelica is used to make Chartreuse liqueur! In the domestic alcoholic beverage industry, he also found recognition. It is also used by confectioners. Feeding value of angelica is small. On pastures, it is eaten by cattle only at first, but when it blooms and becomes coarse, it will scare away cows, sheep, and even goats with its smell. But in silage, this grass is excellent, it can be safely grown for fodder for winter conservation. She cannot stand grazing - she is knocked out by hooves, but she is not afraid of mowing. And one, and two cuts she does not care: the shoots from the stumps grow so quickly that ahead of time, before the cold weather, they manage to pick up inflorescences and acquire mature seeds. In the forest, angelica is a favorite food for bears and beavers. In the world flora, there are only ten species of angelica. The most interesting species is the angelica (Archangelica officinalis), which is described here. In folk dialects, he was known as a deaglitsa, a cow, a podranitsa, a spindle, a wolf's pipe. The word "angelica" in the Slavic languages goes back to the concept of "be healthy, be strong", thus reflecting the purpose of this true representative of the health flora. Author: Strizhev A.N.
Angelica officinalis (angelica officinalis), Archangelica officinalis. Recipes for use in traditional medicine and cosmetology
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Angelica officinalis (angelica officinalis), Archangelica officinalis. Tips for growing, harvesting and storing
Angelica officinalis (Archangelica officinalis) is a perennial plant from the umbrella family used in medicine and cooking. Tips for growing, harvesting and storing angelica officinalis: Cultivation:
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Angelica officinalis is a valuable plant that can be used as a seasoning, for making tinctures and teas, as well as for the treatment of many diseases. Following simple tips for growing, harvesting and storing angelica officinalis, you can get a healthy and tasty product throughout the year.
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