Botanical Name: Angelica archangelica L.
Traditionally considered a gin botanical, angelica root is very aromatic, slightly bitter and spicy, and has warming energy. The root can be infused into tea through steeping or decocting, tinctured, and also incorporated into alcohol for flavoring liqueurs like Chartreuse, Benedictine, gin and vermouth.
You may be familiar with dong quai, or Chinese Angelica. Our varietal is a distant cousin of dong quai from Europe and grows well in Northern climates like Vermont.
Angelica root prefers partial shade and cool, moist, heavier soils. We grow it as an annual, and transplant early in the Spring, With a long life cycle, we harvest the root in late Autumn. We wear gloves when harvesting angelica root as resin from any aerial portions of the plant can affect the skin when exposed to sunlight.
Find this herb in our Time to Unwind tea blend and enjoy as a nighttime digestif!