Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Angelica is a large, rangy plant of northern Europe, Angelica archangelica, that has fresh, pine, and citrus notes, but is dominated by a sweet-smelling compound called the angelica lactone. Its candied stems were a popular delicacy from medieval times through the 19th century, but they’re seldom seen in the kitchen nowadays. Various parts of the plant now flavor gins, vermouths, liqueurs, candies, perfumes, and other manufactured products.