Leaves – raw or cooked. A liquorice-like flavour, they can be used as a flavouring in mixed salads. They are also used to sweeten tart fruits. Stalks and young shoots – cooked or raw. The stalks should be peeled, they can be used like celery. They can also be used to sweeten tart fruits and to make jam. They are often crystallised in sugar and used as sweets and cake decorations. The stems are best harvested in the spring. An essential oil is obtained from the root and seeds, it is used as a food flavouring. Root – cooked. Seed – used as a flavouring in liqueurs such as Chartreuse. A tea can be made from the leaves, seed or roots. Angelica has a long folk-history of use as a medicinal herb, in particular for the treatment of digestive disorders and problems with blood circulation. The root is the most active medicinally, it should be harvested in the autumn of its first year of growth, sliced longitudinally if necessary and dried quickly. If well stored, the root retains its medicinal virtues for many years. The leaves and seeds can also be used. The leaves are harvested and dried in late spring before the plant comes into flower. The plant is antispasmodic, carminative, diaphoretic, diuretic, expectorant, stimulant, stomachic, tonic. An infusion is used to ease flatulence, indigestion, chronic bronchitis and typhus. It stimulates blood flow to the peripheral parts of the body and so is of value in treating poor circulation – it is considered a specific treatment for Buerger’s disease, a condition that narrows the arteries of the hands and feet. Angelica is contra-indicated for people with a tendency towards diabetes since its use can increase sugar levels in the urine. This plant should not be prescribed for pregnant women, nor should the juice be allowed to come into contact with the eyes. An essential oil from the seeds is sometimes used as a rub to relieve rheumatic conditions.