Its characteristic scent, slightly bitter taste and richness of active ingredients mean that angelica can support digestion, immunity and general well-being. In the following paragraphs, we will look at why it is worth changing the approach to this plant, what properties angelica has and how to use it in ponytailing.Hni.
Although today it is often considered a wild plant without much value, angelica is not a weed, but one of the most important herbs in the European herbal tradition. Already in the Middle Ages, it was used as a natural remedy to strengthen the body and protect against infections. Monks planted it in monastery gardens, and its root was considered a valuable medicinal raw material.
Angelica is distinguished by its intense, spicy-herbal aroma and high content of essential oils. They are responsible for its warming and stimulating effect. In the past, it was used especially in periods of weakness, digestive problems and decreased immunity. Today, these applications remain relevant.
Angelica is a plant with an exceptionally broad spectrum of action. The essential oils, coumarins and flavonoids contained in it support the functioning of the digestive system, relieve flatulence and stimulate the secretion of digestive juices. That’s why it is so often recommended after heavy, fatty meals.
When it comes to the properties of angelica, it is also worth mentioning its anti-inflammatory and immune-boosting properties. It can gently warm up the body, improve circulation and support natural defense mechanisms. Traditionally, it was also used for nervous tension and fatigue because it has a slightly calming and at the same time tonic effect.
Angelica has a distinctive flavor that is perfect for both sweet and savory cuisine. That is why the question arises more and more often what to use angelica for in the kitchen to fully use its potential. The most commonly used are its stems, roots and seeds.
Candied angelica stalks are a classic addition to desserts, cakes and baked goods (especially popular in French and Scandinavian cuisine). The root is sometimes used to flavor tinctures, syrups and liqueurs, as well as as a seasoning for meat, stewed vegetables and soups. Angelica seeds can be used in marinades, pickles and homemade spice mixtures, giving dishes a slightly spicy, fresh aroma.
It is an herb that requires moderation, but in small amounts it can add character to dishes and at the same time support digestion – just like centuries ago.
Although angelica has many valuable properties, it is worth remembering that it is a strong plant and should not be used thoughtlessly. The essential oils and active compounds it contains may affect the digestive system and circulation, so it is best to consume it in moderate amounts.
Pregnant women and people taking blood-thinning medications should be especially careful – in such cases, it is better to treat angelica only as a spice, and not as an ingredient of infusions or tinctures. In the kitchen, a small addition is enough to bring out its aroma and properties, without the risk of excessive effect.
Source: Terazgotuje.pl
