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AngelicaThe 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. Back to the index of Culinary Herbs |
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