ANGELICA (ANGELICA ARCHANGELICA)

      Title: ANGELICA (ANGELICA ARCHANGELICA)
  Categories: Seasonings, Candies
       Yield: 1 Recipe
  
 MMMMM-------------------CANDIED ANGELICA STEMS------------------------
            Broad green angelica stems
            Water
            -- enough to cover the stems
            Sugar; same volume as water
  
   "Angelica has a variety of culinary uses.  Its unique flavor is
   difficult to describe except by listing its components: musky,
   bitter, celerylike, aniselike, slightly sweet, fresh. The hollow
   stems are jellied or candied (see recipe below) and either eaten
   alone or used to decorate desserts. About 1/4 cup fresh angelica
   stems, cut in short pieces, can be added to rhubarb to counteract its
   tartness and reduce the necessary sugar by as much as one-third.  The
   stems and dried roots are sometimes boiled like celery and can be
   cooked with sugar like rhubarb. The slightly bitter leaves may be
   served with fish, and sometimes are candied with the stems.
   
   "Consuming large amounts of angelica can cause photosensitivity in
   some individuals, and pregnant women should avoid using any part of
   the plant. Commercially, the seeds and see oil flavor liqueurs and
   desserts, and scent cosmetics.  The pungent, juniper-flavored roots
   are used with or instead of juniper berries to flavor gin.  Arkansas
   or Quapaw Indians mixed the root of A. atropurpurea with tobacco for
   smoking. The robust angelica stalks are handsome in dried
   arrangements, and the coumarin-containing leaves sometimes serve as a
   potpourri fixative."
   
   CANDIED ANGELICA STEMS ====================== The best stems for
   candying are the new growth in the second year. Cut them into
   manageable pieces, then blanch 1-2 minutes. Peel the blanched stems,
   them cut them into pieces 2 inches long by 1/2 inch wide.  Simmer 20
   minutes in a syrup made of the sugar and water. Drain, reserving the
   syrup, and refrigerate stems and syrup, covered, for four days.
   Reheat the angelica in the syrup and cook for 20 minutes, or until
   candied. The temperature of the syrup should reach 238 F. Drain the
   angelica and dry on racks set over waxed paper. Store in airtight
   containers.
   
   [NOTE: For safety's sake, do not gather angelica in the wild. Wild
   angelica is easily confused with the deadly poisonous lookalike,
   water hemlock (Cicula maculata).]
   
   * Excerpted from: 'An Herb to Know' column by Sharon Hagemann * The
   Herb Companion - August/September 1993 * Typed for you by Karen
   Mintzias
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