Crystallised Angelica

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • young angelica stems
  • 1 pint Water
  • 4oz salt
  • 1½lb sugar

    Method

    Use young stems, which are best cut in April. Cut them into four-inch lengths and put them into a glass or china bowl. Pour on a solution of boiling water and salt, and leave under cover for twenty-four hours. Lift out the pieces, drain them, peel them and wash them in cold water. Make a syrup with the sugar and one and a half pints fresh water and boil for ten minutes. Put the angelica stems into the boiling syrup for twenty minutes. Lift them out and drain them on a rack for four days. Re-boil again for twenty minutes in the same syrup. Leave to cool in the syrup, lift out and drain for four days. Toss in sugar and store in airtight jars. Angelica is delicious cooked with rhubarb, and used in rhubarb jam, as well as for cake decoration.