Herb
Angelica
Angelica is a tall aromatic herb whose hollow stems are classically candied for baking and decoration, while leaves and seeds season liqueurs, jams, and fish dishes. Flavour is musky, celery-like, and sweetly resinous. Garden angelica (Angelica archangelica) is the main culinary species. Young stems are harvested for candying; leaves are used sparingly fresh because they are potent.
Also known as: Angélique, Kvann, Ætihvönn
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History
Northern European peoples used angelica as a valued aromatic vegetable and medicinal plant.
French confectioners developed candied angelica stems for cakes and sweetmeats.
Niort and other centres became known for commercial angelica candying traditions.
Candied angelica remained a bakery decoration while fresh herb use stayed regional.