Angelica Seed, Essential
Angelica Seed Essential Oil Angelica archangelica, commonly known as Garden Angelica, Holy Ghost, Wild Celery, and Norwegian angelica, is a biennial plant from the Apiaceae family, a subspecies of which is cultivated for its sweetly scentededible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species (Conium, Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty.
Synonyms include Archangelica officinalis Hoffm., and Archangelica officinalis var. himalaica C.B.Clarke. During its first year it only grows leaves, but during its second year its fluted stem can reach a height of two meters (or six feet). Its leaves are composed of numerous small leaflets, divided into three principal groups, each of which is again subdivided into three lesser groups. The edges of the leaflets are finely toothed or serrated. The flowers, which blossom in July, are small and numerous, yellowish or greenish in colour, are grouped into large, globular umbels, which bear pale yellow, oblong fruits.
Angelica only grows in damp soil, preferably near rivers or deposits of water.
Angelica archangelica grows wild in Finland, Sweden, Norway, Denmark, Greenland, the Faroe Islands, Iceland, mostly in the northern parts of the countries. It is cultivated in France, mainly in the Marais Poitevin, a marsh region close to Niort in the dÃ©partment Deux-SÃ¨vres. It also grows in certain regions in Germany like the Harz mountains, and in certain regions of Romania, like the Rodna Mountains, and some South East Asian countries like Thailand. From the 10th century on, angelica was cultivated as a vegetable and medicinal plant, and achieved popularity inScandinavia in the 12th century and is still used today, especially in Sami culture. A
flute-like instrument with a clarinet-like sound can be made of its hollow stem. Linnaeus reported that Sami peoples used it in reindeermilk, as it is often used as a flavoring agent. In 1602, angelica was introduced in Niort, which had just been ravaged by the plague.[dubious â€“ discuss] It is used to flavor liqueurs or aquavits (e.g. Chartreuse, BÃ©nÃ©dictine, Vermouth and Dubonnet), omelettes and trout, and asjam.
The long bright green stems are also candied and used as decoration.
Angelica is unique amongst the Umbelliferae for its pervading aromatic odor, a pleasant perfume entirely different from fennel, parsley, anise, caraway or chervil. It has been compared it to musk and to juniper. Even the roots are fragrant, and form one of the principal aromatics of European growth - the other parts of the plant have the same flavor, but their active principles are considered more perishable. The fruits are tiny mericarps and are used in the production of absinthe and other alcoholic drinks. Seeds of a Persian spice plant known as Golpar (Heracleum persicum) are often labeled as "angelica seeds".
Angelica archangelica roots have been used in the traditional Austrian medicine internally as tea or tincture for treatment of disorders of the gastrointestinal tract, respiratory tract, nervous system, and also against fever, infections, and flu.
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CERTIFICATE OF ANALYSIS ESSENTIAL7 Certificate Of Analysis Sheet ANGELICA SEED ESSENTIAL OIL ANGELICA ARCHANGELICA LNP Ref#: 580 Botanical Origin: FRANCE Lot#: 19084 Product Information Extraction Method: STEAM DISTILLED Parts Used: SEED Shelf Life: 2 YEARS Analysis Specifications optical rotation @ 20 C +13 refractive index @ 20 C 1,485 specific gravity @ 20 C 857