Angelica...serving info

Angelica: Serving Suggestions
Angelica is slightly unusual among herbs because it is one of the few now only used for sweet dishes.  Angelica is usually candied, and the young green stems are served as sweetmeats and used as an attractive decoration for cakes and sweet dishes.  However, every part of the plant can be used in cooking.

The sweet pungent leaves are added to tart fruit dishes and jams, herb mixtures and fish dishes, or they can be candied as well.  The young shoots are blanched and used in salads.  The leaves are sometimes dried and used as an infusion.  In northern Europe and some parts of Italy, the stems are treated as a vegetable and prepared similarly to asparagus.

Angelica tastes slightly like juniper, and the essential oils made from its seeds, leaves and roots are used together with juniper to flavor gin, vermouths and liqueurs such as Anisette and Chartreuse.

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