Angelica is a lovely genus of around 60 biennial and perennial herbs that grow best in fertile moist soil warmed by full sun or dappled shade. As part of the Apiaceae family, more commonly known as the parsley, carrot or celery family, Angelica is often called wild celery.
Angelica archangelica has a long history of use as a medicinal and aromatic herb. It has been utilized most commonly as an antispasmodic, carminative, diaphoretic, diuretic, expectorant, stimulant, stomachic and tonic. An infusion of the roots and rhizomes has been found effective in the ease of many intestinal disorders, including flatulence, indigestion and upset stomach. It is also quite useful in treating chronic bronchitis and other respiratory ailments, as well as dyspeptic disorders and loss of appetite. It has been used for centuries to flavor liqueurs and aperitifs. In many pagan cultures the plant was worn or planted for protection from illness and witchcraft.
This particular variety is also prized highly for its essential oil. Made from the root and seeds, it has an appealing musk-like fragrance that grounds and stabilizes, making it ideal for opening and stimulating the root chakra on the body. Located at the base of the spine, the pelvic floor, the root chakra holds our sense of security. Balancing this first chakra provides the needed foundation for alignment and opening of all of the other chakras. The sweet earthy scent of this oil warms and connects the spirit to the physical body and to the earth itself.
Cook, W. (1869). The Physiomedical Dispensatory. Cincinnati, OH: Wm. H. Cook. Retrieved on 3/29/15 from http://medherb.com/cook/cook.pdf.
Grieve, M. (1971). The Modern Herbal, Vol 1. New York, NY: Dover Publications.
Hoffman, David. (2003). Medical Herbalism. Rochester, VT: Healing Arts Press.