Angelica

This giant member of the parsley family is named after angels both in English and Persian: The Persian word, golpar, is a compound of gol, or “flower,” and pari, or “angel.” According to folklore, the English name derives from the fact that angelica is best harvested around September 29, the Feast of St. Michael and All Angels. The Persian term honors the herb as a panacea. Its seeds, alone or burned with wild rue, defend against the evil eye; powdered seeds aid digestion; and the pungent roots and leaves are brewed for tea.