Angelica is a plant that has more than 50 species. It grows at moderate and subantarctic border, so we can even find it on Iceland. It grows 1 to 3 meters high and the flowers are white and green-white. Many species are grown for its taste or because of its medical properties. The most famous of them is the “Garden Angelica” or the latin Angelica Archangelica. Lapons are using the plant as food (root) and / or as a medicine. It is often a important part of gin in which is added as root or as a seed.
Angelic has warming effect on the human body and increases the circulation in the legs and feet. It removes toxins from the body and can be used in rheumatism or cold therapy, urinary tract and cartilage problems. In the form of a lining, it works to reduce pain due to rheumatism and swelling of the gout.
They say that the plant was given its name by the angel who recommended it to fight the plague. Apparently it protectes against evil spirits and witches and is also known as the “Root of the Holy Spirit.” In Germany it is believed that Angelica helps with poisoning.
In gin plant leaves “earthy”, rooty flavor and gives a third dimension of taste at the end of the tongue and in the throat itself.
Many distillers claim that it is also used as a “fixator” of flavor and connects all other gin ingredients, but no chemical analysis has so far confirmed this claim.
Many distilleries consider angelica as part of the “Holy Trinity” of gin which includes: juniper, coriander and angelica.