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Angelica root (Angelica archangelica) root was used as food stuff in the Feroe Islands and as a way of extending flour in bread in Norway and Lapland. It was such a pervasive part of the culture in these regions that there are folk songs about it among the Letts and the Laplanders are reported to have chewed and smoked it as a means of prolonging life. Today it is recommended by Jeanne Rose during fasts, so its inclusion in breads during hard times may have been more than a way to extend the flour, it may have squelched the worst of any hunger pangs with more than mere calories. These are all regions where Angelica is native. Today it is farmed in Germany and other areas for its medicinal properties.

Angelica is purported to increase appetite, get rid of gas, strengthen and tone the body (especially digestion), cleanse the lungs, and more. It has been used for cough, weakness, and so much more. Angelica was once used the way people used Ginseng today. BR>Most, importantly, it has been used to tonify the blood. When should people be concerned with tonifying the blood? When there are general feelings of limpness, deficiency, weakness, irritability, dryness, weak heartedness, coldness, and fragility. Angelica has a reputation for building the blood by bringing warmth to the skin, muscle, and flesh.

Excerpted with permission from Materia Medica by liz Johnson.

For educational purposes only. This information has not been evaluated by the Food and Drug Administration (FDA).

This information is not intended to diagnose, treat, cure, or prevent any disease.

(Health needs should always be considered before taking herbs, supplements, or medications. Talk to someone qualified in the use of these herbs before using as medicine. These herbs are generally regarded as safe for food use.)