Angelica root refers to several species within the Angelica genus, including Angelica sinensis and Angelica archangelica. These plants have long histories in both Eastern and Western herbal traditions, where they were valued as strengthening and balancing herbs.
In Traditional Chinese Medicine, angelica sinensis is known as Dang Gui and is considered a foundational botanical. In Western herbalism, Angelica archangelica was historically grown in monastery gardens and used in tonics and cordials.
Angelica root is typically harvested after the plant has matured, then cleaned, sliced, and dried. Traditionally, it has been prepared as a decoction due to its dense root structure, often simmered for extended periods.
The aroma of angelica root is warm, slightly sweet, and musky, with a natural bitterness. Because of its strength, it was commonly used in combination with other herbs rather than on its own.
Angelica has historically symbolized protection and vitality, making it a popular choice in traditional formulas meant to restore balance and support long-term resilience.