Angelica

The Angelica is one of those herbs which originate from a variety of different species of about 50 different classes. The species consist of tall biennial and perennial herbs mostly of the Apiaceae family, which is native to the Northern hemispheric regions. The Angelica can grow as tall as about 1 to 3 meters with bipinnate leaves and consist of the large white or greenish flowers with it. Angelica is one of those herbs which are used as special flavoring agent because of its unique smell and taste. The most used such herb is the Garden Angelica or the archangelic, which is a class of Angelica herb itself.

The fleshy roots of the Angelica are also usually used as a food. The young stems of the Angelica and its midribs are used as the decorative feature and are also used as the flavored decoration on the cake. The roots and the seeds are used as flavors for the gin and Chartreuse.

Angelica like any other herb is also extensively used for the medicinal purposes however the other uses corresponding to the flavorings and the decorations are much widely used.

The class of the Angelica herb the "Seacoast Angelica" is used for the eating purposes as a type of the wild celery. The specie "sylvestris" is also used for the eating purposes together with other classes by the insect larvae.

Angelica has also been a part of ritual uses by some of the traditional tribes, like for example the specie of dawsonii has been involved for ritual purposes by the North America first nations.The specie "atropurpurea" of Angelica has also been used for the respiratory ailments in the form of smoke.