Корінь дягелю

The plant

Angelica archangelica is a biennial plant of the family Apiaceae. In its first year it grows only leaves; in its second year the fluted stem can reach a height of 2.5 meters, and the root is used in flavoring preparations. The plant grows only in damp soil, preferably near rivers or deposits of water. The whole plant is aromatic, with a pleasant, penetrating odour characteristic of angelica. The flowers open in July; they are small, numerous and yellowish or greenish, and are grouped in large globular umbels that bear pale yellow, oblong fruits.

In France the plant is cultivated mainly in the Marais Poitevin, a marsh region close to Niort. Commercially available angelica is often sourced from Hungary, Romania, Bulgaria, Germany and Poland.

Chemistry

Studies of Angelica archangelica have found upwards of eighty different aroma compounds. The essential oil content of angelica root varies with the age of the roots. In one study, a high content of α- and β-phellandrene was found only in taproots larger than 5 mm in diameter.

In root samples from northern Finland, monoterpenes (70-83 %) formed the major part of the oil, with α-pinene and α- and β-phellandrene as main components. Decanolides (2-15 %) and coumarins such as osthol were found in small percentages, and the decanolides are important for the flavour of the oil. The essential oil of A. archangelica roots from Lithuania contained 67-79% monoterpenes, 9-19% sesquiterpenes and 3-6% macrocyclic lactones.

Cyclopentadecanolide is present in small quantities (less than 1% in roots), yet it gives angelica root a distinctive musky aroma. Both the seeds and roots contain coumarins and furocoumarins, among them bergapten. The seeds have a chemical composition similar to that of the roots, including α-pinene, β-pinene, camphene, myrcene, β-phellandrene, limonene, caryophyllene, borneol and carvone.

Safety

The plant looks like several poisonous species, among them Conium and Heracleum, and should not be consumed unless it has been identified with absolute certainty.

Uses

Angelica roots are among the most common botanicals used in gin distillation, often together with juniper berries and coriander. They are also used in absinthes, aquavits and bitters. The hollow stems may be eaten; they are crystallized in sugar syrup, colored green and used as cake decoration or as candy.

Name and history

Angelica was cultivated as a vegetable and medicinal plant from the 10th century on, and it became popular in Scandinavia in the 12th century. Angelica is a Latin name implying angel-like, and the plant was probably named for its scent. The species name Archangelica derives from an Old French term for an angel of the highest order, or from the Greek arkhangelos, meaning chief angel.

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