It seems that Angelica is from Scandinavia, the Vikings considered it as one of the best medicinal herbs. However, it is believed that Greeks and Romans and Hebrews already knew and used angelica.
It would be one of the plants with which the gladiators rubbed their muscles before the fighting.
It was subsequently exported throughout Northern Europe, then to Eastern and Central Europe, then to the Himalayas. It would have arrived in France, thanks to the Vikings apparently, in the 12th century, then cultivated and used in the cloisters by the monks for its properties against the plague.
Its use is becoming traditional in many regions in France, particularly in Auvergne and the Deux-Sèvres.
Angelica root has a sweet, warming, pungent taste. It is used in many Ayurvedic formulas for emotional balance
The tender leaves of the angel’s herb are mainly used in pastry and confectionery in the form of candied fruit, jam, canned fruits, but also in condiment to flavor salads and soups. The seeds and stems are used to flavor liqueurs, especially in Deux-Sèvres.
It is a speciality of the city of Niort since the 18th century.
Angelica roots have always been used for its general tonic effect against asthenia: weakening of the body, physical fatigue, mental and intellectual fatigue, and low libido.
The name “angel’s herb” comes from the magical virtues attributed to the plant in the middle Ages and its sweet and musky scent.
Indeed, it was used against spells and to fight wizards. It was customary to hang children's necks to protect them from the evil eye.
Angelica root is mainly used as an infusion and in herb teas.