INGREDIENTS

INSTRUCTIONS

"Angelica has a variety of culinary uses.  Its unique flavor is
difficult to describe except by listing its components: musky,  bitter,
celerylike, aniselike, slightly sweet, fresh. The hollow  stems are
jellied or candied (see recipe below) and either eaten  alone or used
to decorate desserts. About 1/4 cup fresh angelica  stems, cut in short
pieces, can be added to rhubarb to counteract its  tartness and reduce
the necessary sugar by as much as one-third.  The  stems and dried
roots are sometimes boiled like celery and can be  cooked with sugar
like rhubarb. The slightly bitter leaves may be  served with fish, and
sometimes are candied with the stems.  "Consuming large amounts of
angelica can cause photosensitivity in  some individuals, and pregnant
women should avoid using any part of  the plant. Commercially, the
seeds and see oil flavor liqueurs and  desserts, and scent cosmetics.
The pungent, juniper-flavored roots  are used with or instead of
juniper berries to flavor gin.  Arkansas  or Quapaw Indians mixed the
root of A. atropurpurea with tobacco for  smoking. The robust angelica
stalks are handsome in dried  arrangements, and the coumarin-containing
leaves sometimes serve as a  potpourri fixative."  CANDIED ANGELICA
STEMS ====================== The best stems for  candying are the new
growth in the second year. Cut them into  manageable pieces, then
blanch 1-2 minutes. Peel the blanched stems,  them cut them into pieces
2 inches long by 1/2 inch wide.  Simmer 20  minutes in a syrup made of
the sugar and water. Drain, reserving the  syrup, and refrigerate stems
and syrup, covered, for four days.  Reheat the angelica in the syrup
and cook for 20 minutes, or until  candied. The temperature of the
syrup should reach 238 F. Drain the  angelica and dry on racks set over
waxed paper. Store in airtight  containers.  [NOTE: For safety's sake,
do not gather angelica in the wild. Wild  angelica is easily confused
with the deadly poisonous lookalike,  water hemlock (Cicula maculata).]
Excerpted from: 'An Herb to Know' column by Sharon Hagemann * The Herb
Companion - August/September 1993 * Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g