The leaves of this slightly licorice-flavored plant are candied as a garnish for desserts, seeds may be added to pasty, young tips to rhubarb or gooseberries.
Angelica archangelica grows to 4 - 8 feet. It dies after blooming but is perennial if blooming is inhibited. Seeds must be fresh, soil moist, and locale shady.
Wash 2 cups edible young roots and stalks
Place them in a crock.
Pour over to cover:
1/3 cup salt
2 cups boiling water
Cover crock and let them soak for 24 hours. Drain, peel and wash in cold water.
Cook to the soft-ball stage (234 degrees):
2 Cups Sugar
2 Cups Water
Add the cleaned roots and stems. Cook for 20 minutes. Drain, but reserve syrup. Place on wire rack in cool, dark place for 4 days.
Bring the syrup and roots to 234 degrees and cook for 20 minutes until the syrup candies the roots.
Drain on a rack until thoroughly dry.
Store tightly covered.
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