Angelica Root

Angelica Root is the dried root of Angelica archangelica, a tall hollow-stemmed plant of northern Europe. The root is pale brown and fibrous, cut into pieces, and it smells green and musky at once, something between celery, juniper and damp earth, with a bitter edge on the tongue.

It is one of the classic botanicals of European bitters and gin, and a grounding base note in natural perfumery, where its heavy earthiness anchors lighter florals.

Angelica root has a fragrant, earthy aroma with celery-like and juniper-like notes and a lingering bitter-sweet finish. It is a classic botanical in European liqueurs, bitters and gin, and it is sometimes called garden angelica or archangel root. The dried root pieces keep well and release their aroma slowly in alcohol or hot water, so they suit long infusions better than quick ones.

How to use it

Steep the cut root in spirit for bitters, vermouth or a homemade gin botanical mix, or simmer it gently as part of a herbal decoction. It blends well with juniper, coriander seed and citrus peel. Technique tip: use it sparingly, since angelica is assertive and a heavy hand turns a blend soapy and bitter rather than aromatic.

Details

Also known as

Garden Angelica, Archangel Root, Angel Root, Angelique, Holy Ghost, Angelica