Packaging: 40 g (or 500 g & 1 kg) containing the roots of the plant. 
(Price includes VAT.)

Other Names: Angelica, Pitospore

Angelica (Angelica archangelica) was dedicated to pagan gods and appeared in pagan festivals. It is said to have been named because its medicinal properties were revealed to a monk by an angel, who told him it cured the plague. Since then, it has been believed to protect against evil and infectious diseases. Tradition states that its name comes from the archangel Michael, as it blooms on September 29, the day the archangel is celebrated by the Roman Catholic Church. The 17th-century botanist John Parkinson believed the plant's name stemmed from its heavenly healing properties, but the truth is that it comes from the Greek word "angelos," meaning messenger.

Angelica was the main ingredient in an "elixir of youth" believed to prolong life. It was also reputed to help people stop consuming alcohol and smoking.

The root and seeds of the plant act as an antispasmodic, aromatic, diaphoretic, diuretic, emmenagogue, expectorant, stimulant, stomachic, and tonic. Generally, it combats all symptoms of digestive system atony and nervous headaches. It also has antibacterial and antifungal properties. It is used as a cardiac tonic and is beneficial for the eyes. The decoction of the plant is used for treating bronchial asthma, colds, coughs, and dyspepsia.

For external use, it is used as a poultice for soothing rubs in cases of rheumatism, arthritis, and skin conditions.

The leaves of the plant are used as a poultice for bruises, but when the plant dries, the leaves lose their usefulness for poultices. For internal use, the decoction is given against stomach acidity, dyspepsia, coughs, anorexia, and stomach ulcers, and it aids in expectoration.

The root contains various coumarins (angelicin, bergapten, isoimperatorin, osthole), essential oils (β-fellandrene, α and β-pinene, sabinene, limonene, linalool, borneol), palmitic acid, caffeic acid, chlorogenic acids, fructose, glucose, and sucrose.

In addition to its medicinal properties, in Europe, the very young and tender shoots are candied and baked with fruit tarts and berries to reduce their acidity. They are also used in sweet preserves and jams, and the seeds in cookies. Furthermore, the seeds and roots of the plant are key ingredients in the preparation of the French liqueur "Benedictine."

The root of Angelica is used for rheumatic diseases and arthritis, helps with bronchial and digestive issues, colds, and flu. It is also beneficial for anemia, menstrual pains, and constipation. Additionally, it is used in cases of poor blood circulation.

Origin: Greece, Imathia region (cultivated)

Storage: Keep in a dark and cool place (5°C – 15°C)

Preparation: 1 teaspoon of crushed angelica root (or a small pinch of whole root) is added to a container with 1 cup of water, boiled for 5 – 10 minutes, and after a while, the liquid is strained and consumed.