Angelica

Angélique

What it is

Niort in the Deux-Sèvres has candied its hollow green stems since the eighteenth century, and the town still runs on it. The name comes from a legend that an archangel revealed the plant as a cure during a plague year.

In the kitchen

The candied stem is the usable form for most cooks — dice it into a cake or a fruit compote where you would use citrus peel.

Goes with

Rhubarb Apple Honey Cream Almond Gooseberry White sugar Juniper berry

Same species

Candied angelica Ashitaba

Also used with

Crowberry

In season alongside

Sweet cicely Anise hyssop Basil Cantaloupe melon Clary sage Fennel

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