Angelica has a celery like taste and makes a good alternative to parsley. It is, in fact, a member of the parsley family and the more mature, pale green stalks, look like celery.

A popular use of angelica is to candy the stems for use as a decoration in baking. This is done by blanching and then candying using sugar syrup in increasing strengths and then drying.

Angelica goes well with fruit salads and especially with rhubarb. It can also used in jams and preserves, and the leaves work well with fish or in salads.

Apart from it’s culinary uses, angelica is said to stimulate digestive juices thereby helping with indigestion.