Angelica: The Angel of Herbs

Angelica was equally at home in the kitchen. Its use as a flavoring has been known since the Vikings introduced the herb to Europe in the 10th century. The candied stems were once a popular confection and they were the green candies in the first fruit cakes. Norwegian cooks relish the flavor the powdered root lends to baked goods. Benedictine monks used angelica to flavor wines, and it is still an ingredient in vermouth, gin and Chartreuse.

Traditional Candied Angelica

This takes a bit of effort, but you'll have fun making these candies. Children really enjoy this project as well.

- Warning: Don't harvest angelica from the wild since it has been mistaken for a hemlock that grows in the same environment. It's best to obtain the stalks from your own garden, or a reputable nursery.

2 cups angelica stems (the young shoots)
2 cups boiling water
½ cup salt

Syrup:

2 cups sugar
2 cups water
1 tbls. lemon juice

Put the angelica in a large bowl and cover with the salt and boiling water. Cover with a tea towel and let stand for one full day. Then drain, peel and rinse the angelica in cook running water.

To make the syrup, cook the sugar and water to the syrup stage on a candy thermometer, about 240'F. Add the angelica and lemon juice and cook another 20 minutes, stirring often. Drain off the angelica stems, reserving the syrup. Refrigerate syrup and place the angelica on a rack and store in a cool, dark place (like a pantry or cupboard) for 3-4 days.

Return the syrup and angelica to a pot and cook about 15-20 minutes or until candied. Drain angelica and store on a rack until thoroughly dry. Store in a covered jar or container.

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