Angelica

A herb from umbelliferous plants of the genus Angelica, above all Angelica archangelica, cultivated widely in northern and central Europe. The young celery-like stalks are candied for decorating cakes and confectionery; leaves occasionally flavour stews; and the aromatic roots and seeds season gin, vermouth and liqueurs such as Chartreuse. Its distinctive musky, juniper-like scent comes from a complex essential oil. Foragers are warned that angelica closely resembles fatally poisonous hemlock relatives, so wild harvesting demands expert identification. The essential oil is regulated as a flavouring because of phototoxic furanocoumarins it can contain.