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Angelica


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.

RECIPE:

Candied Angelica

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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