Candied angelica

Angélique confite

What it is

Angelica reached the Marais poitevin with monks who grew it as medicine, and the nuns of Niort turned the hollow stems into a confection in the eighteenth century, candied in grooved batons. It is a biennial cut in its second spring, when the stem is thick but has not yet gone woody towards the flower.

In the kitchen

Dice it small: the flavour is musky and resinous, and more than a teaspoon per kilo of dough takes over everything around it. Rinse and dry the batons before they go into a cake, or the surface sugar sends them straight to the bottom.

Goes with

Almond Kirsch Butter Cream Rhubarb Strawberry Génépi

Same species

Angelica Ashitaba

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