With its sweet licorice taste, Angelica lends itself to many uses in the kitchen, from candy-making to serving it as a vegetable side dish in its own right.

 

Tasty Side Dish

 

Try cutting stems and preparing them like asparagus for a different side-dish.  Use young stems, as older stems tend to be tougher.

 

Candied Angelica

For Candied Angelica, choose tender, young stalks.  Cut the stalks into 6 inch lengths, cover with water, and bring to a boil.  Let cool, discard the water, and peel the fibrous threads from the stalk with a sharp knife or potato peeler.  Put them back in the pan, cover with water and boil until they are bright green and tender (this should only take a few minutes).  Once again, drain the water and discard.  Dry the stalks, and then put them in a square pan, sprinkling granulated sugar between layers.  Cover tightly and let this mixture sit for 2-3 days.  Now, remove the contents from the pan and return to a slow boil until the stalks are clear and completely tender.  Drain, and then roll each stalk on wax paper covered with sugar, trying  to get as much of the sugar to stick as possible.  Place on a rack, and dry slowly in the oven at the lowest possible temperature.  This should take 2-3 hours.  Let cool, and then wrap in foil or clear wrap for storage.

Angelica as flavoring for squash, pumpkin, potato

Try tossing in a cheesecloth bag with Angelica and Bay leaves to enhance simmered squash, pumpkin, or sweet potato. 

Angelica for a new taste in roasted meats

Fresh Angelica stem can be chopped and added along with onions to roasted meats for a different aroma and taste.