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By Harold McGee
Published 2004
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.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.