The Angelica Plant: More Uses Than Just As A Tea

According to European Legend in 1665 the plant was revealed to a monk by an angel in a dream as an aid to rid Europe of the Plague, which is how it got its name Angelica (also known as Archangel.) The monk boiled Angelica, nutmeg and treacle as a tea. Another belief on how it got its name is because of the fact that it blooms around May 8th, the feast day of the Archangel St. Michael.

All parts of the plant were believed to be a good weapon against witchcraft so it was also referred to as the � Root of the Holy Ghost�. It was also burned for its perfume like qualities. In Early America Indian Tribes used it as a shamanistic medicine. They would make an infusion of the mashed roots to rid a dwelling of spirits. It�s not to be confused with its Chinese cousin Angelica sinensis or Dong Quai. In fact there are over 50 varieties world wide of Angelica and all of them possess medicinal properties.

Angelica is a bittersweet plant. It is an aromatic plant that has anti-inflammatory, anti-spasmatic and expectorant properties. It is used therapeutically for stomach cramps, digestive juice stimulation, flatulence, cholagogue effect, pre-menstrual syndrome, allergies and spasm reduction.

Angelica Tea is taken for appetite stimulation, gas and bloating relief, muscle spasms and stimulate the kidneys. It�s used in all sorts of stomach and intestinal difficulties including stomach cramps.

Angelica Tea can be drunk to promote menstrual flow and regulate sluggish periods. It can be taken as a tea or tincture as a stimulant to warm the body and help circulation. It can be used for fevers, bronchitis, chest colds, lungs, heartburn, rheumatic complaints, sluggish spleen and liver and as an invigorating tonic.

The angelica plant as a whole can be used for its medicinal properties. Although the stems can be eaten, it is dried for medicinal use. The young stems are eaten in salads and the taste is compared to celery. They can also be boiled as a vegetable. Angelica stems are preserved with sugar and used for cake decorations. The roots and leaves are dried for medicinal purposes.

There are different recipes for Angelica Tea. One simple medicinal tea is to take 1 teaspoon of dry Angelica Root and add it to a cup of boiling water. You then let it steep for 15 to 20 minutes. This can be taken throughout the day and at bedtime. Another variation to this recipe is you steep it covered for 10 minutes and then drink 1/3-cup ½ hour before meals. One last variation is using a mortar and pestle you crush 2 teaspoons of dried angelica root and then add it to 1 to 11/2 cups of boiling water to which you cover for 15 to 20 minutes. I think the third recipe sounds the most medicinal.

There are some precautions associated with the use of Angelica Tea. It is not recommended for pregnant and lactating women. It is not advised to use in children under 3 years of age. One if its constituents are called furanocoumarins, which causes light sensitivity. It is suggested that when using Angelica Tea one should avoid the sun.

Chinese Medicine