Angelica is a group of aromatic plants in the carrot family (Apiaceae) that have been used for centuries in cooking, herbal medicine, and liquor production. There are several species found across Europe, Asia, and North America, each with distinct traditional uses. The two most well-known are European angelica, prized for its flavor and fragrance, and Chinese angelica (dong quai), one of the most widely prescribed herbs in Traditional Chinese Medicine.
Major Species and Where They Grow
The angelica genus contains dozens of species, but five come up most often. European angelica (Angelica archangelica) is a tall biennial plant native to northern Europe and Scandinavia, widely used in food and drink. Chinese angelica (Angelica sinensis), commonly called dong quai, is native to China and has been the primary medicinal angelica in Asia for centuries. When Chinese angelica became scarce several hundred years ago, the Japanese began cultivating their own native species, Angelica acutiloba, as a substitute. American angelica (Angelica atropurpurea) grows wild in eastern North America, and wild angelica (Angelica silvestris) is found throughout Europe’s woodlands.
The Asian species and the European/American species have notably different chemical profiles and traditional uses. European angelica leans more toward culinary and aromatic applications, while the Asian species are used primarily as medicines.
What the Plant Looks and Smells Like
Angelica plants are tall, sometimes reaching six feet or more, with thick hollow stems, large compound leaves, and umbrella-shaped clusters of small greenish-white flowers. The roots are thick and fleshy with a strong, earthy, slightly musky scent. The stems have a sweet, celery-like quality when fresh. Every part of the plant is aromatic, which is why it has attracted attention from herbalists, cooks, and perfumers alike.
How Angelica Is Used in Food and Drink
European angelica has a long history as a flavoring ingredient. The stems can be candied, creating bright green confections traditionally used to decorate cakes, pastries, and ice cream. Fresh hollow stems also work as edible straws for cocktails. Angelica root is one of the key botanicals in gin, contributing a distinctive earthy, slightly peppery note. It also appears in herbal liqueurs like Chartreuse and Benedictine, where it plays a supporting role in complex botanical blends.
Angelica root tea is a traditional European remedy for bloating and sluggish digestion, and it’s still used that way in parts of Scandinavia and central Europe.
Digestive Benefits
Angelica root’s reputation as a digestive aid has some scientific backing. Research published in the journal Phytomedicine found that angelica root extract stimulates fluid secretion in the intestinal lining. It does this by triggering nerve-mediated signals that open specific chloride channels in the cells lining your gut, which increases the flow of digestive fluids. Among the herbs tested (which also included peppermint and lemon balm), angelica root was the primary driver of this pro-secretory effect. This mechanism helps explain why the plant has traditionally been used for bloating, gas, and constipation.
Dong Quai in Traditional Chinese Medicine
Chinese angelica, or dong quai, occupies a central place in Traditional Chinese Medicine and remains one of the most commonly prescribed herbs by TCM practitioners in both Asia and Europe. It is primarily used for women’s reproductive health, including painful periods, absent periods, and menopausal symptoms. In TCM theory, dong quai is considered a blood-nourishing herb, meaning it’s thought to improve circulation and restore balance after blood loss.
While dong quai has a long history of traditional use, modern clinical evidence for its effectiveness in treating menstrual or menopausal symptoms is mixed. It is rarely used alone in TCM practice and is typically combined with other herbs in formulas tailored to individual patients.
Active Compounds
Angelica species are rich in coumarins and furanocoumarins, compounds that account for many of the plant’s biological effects, including its anti-inflammatory, pain-relieving, and antioxidant properties. One species alone, Angelica dahurica, has yielded about 20 different coumarins in laboratory analysis. The roots are also packed with essential oils, with alpha-pinene (a compound also found in pine resin) being the dominant one in several species, sometimes making up nearly half the oil content. Other notable chemical classes include polysaccharides and phthalides, which are particularly concentrated in the Asian species used medicinally.
A Colorful History
Angelica’s very name points to its mythical reputation. Sometimes called the Holy Ghost Plant, European tradition holds that an angel appeared in a monk’s dream and revealed the plant as a cure for plague. It is said to bloom consistently around May 8th, the feast day of the Archangel Michael. In medieval England, angelica roots were worn around the neck to ward off witches and evil spells, and people placed slices of the root in their mouths for an entire day, believing it would protect against disease, poisoning, and the bites of “mad dogs and venomous beasts.”
The great herbals of the 16th and 17th centuries gave angelica an enormous list of supposed powers. Gerard’s herbal of 1597 recommended it against plague, poison, liver and spleen problems, coughs, and witchcraft. Culpeper’s herbal of 1653 added that angelica juice dropped into the eyes or ears could improve sight and hearing, that it eased gout and sciatica, and that candied stalks eaten on an empty stomach would prevent infection. While most of these claims are fanciful by modern standards, the consistent emphasis on digestive relief and respiratory support lines up with the plant’s established chemical properties.
Safety Concerns and Skin Sensitivity
The same furanocoumarins that give angelica its medicinal properties also create a real risk of skin reactions. When these compounds land on your skin and you’re then exposed to sunlight (particularly UVA rays), they can cause phytophotodermatitis, a condition where the skin becomes inflamed, blistered, or darkly discolored. This reaction can happen from handling the fresh plant or applying angelica essential oil topically before going outside. Both European angelica and wild angelica contain the furanocoumarin angelicin, which is a known photosensitizer.
Dong quai carries additional concerns. It affects how blood-thinning medications work. In animal studies, dong quai altered the blood-thinning effect of warfarin without changing the drug’s concentration in the blood, meaning it amplifies the medication’s action through a separate mechanism. Two rabbits in one study died during the combined treatment period. Anyone taking blood thinners should be cautious about using dong quai.
Dong quai is also considered unsafe during pregnancy. It has been associated with a small risk of musculoskeletal, connective tissue, and ocular malformations, though these correlations are described as weak. It is listed among herbs forbidden in pregnancy in Asian medical traditions.
How It’s Typically Prepared
Angelica root is available as dried root, root powder, tinctures, and essential oil. Traditional doses of the dried root range from 3 to 6 grams per day, usually divided into smaller portions, though clinical trials supporting specific dosage recommendations are lacking. The root can be steeped as tea for digestive purposes. The essential oil is sometimes applied topically for joint or skin complaints, but should be diluted and used with caution given the photosensitivity risk. In TCM, dong quai is most often prepared as part of multi-herb decoctions rather than taken on its own.