Angelica archangelica prefers northern latitudes and is widely distributed throughout Asia, Europe, and parts of the United States. This member of the Apiaceae family grows in damp soil, near running water, and along woodland edges. Angelica roots are aromatic and considered to have spicy, bitter, and warming energetics. Angelica root can be infused as tea, tinctured, and used as a flavoring in liquors. Angelica is the European cousin of the more familiar dong-quai. A graceful flowering plant related to carrots, dill, and fennel, angelica is found as far north as Nunavut and Lapland and as far south as Syria and South Carolina. The plant has an intense yet sweet aroma more like carrots than like dill or fennel.

Herbal Tea Brewing Instructions: Bring water to a boil and pour over tea leaves. Allow to steep 30 minutes minimum or 8+ hrs for an infusion for best results.

Pricing for herbs, powders & tea blends is per ounce unless otherwise specified.

This information is for education purposes, and is not intended to diagnose, treat, cure, or prevent any disease. This information has not been evaluated by the Food and Drug Administration.