(angelica archangelica)
Angelica is also commonly known as masterwort, archangel, Holy Ghost plant, and St. Michael’s plant, since it blooms on his day (May 8 ) in many parts of the world. Believed to be native to Syria, angelica is said to be a remedy for colds, coughs, pleurisy, flatulence, rheumatism, and fevers.
Part used for tea: leaves, seeds, sometimes roots.
Taste: resembles china tea in flavor, with a slight celery taste. If seeds or roots are used, they’re often boiled along with juniper berries. Leaf tea is good with honey or lemon.
Leaves, by infusion: 1 teaspoon of dried herb, or 3 teaspoons of fresh crushed herb, to 1 cup of boiling water. Steep to taste.
Seeds or roots, by decoction: crush or grind 1 tablespoon of seeds, or 1 ounce of root, and add to 2 cups of boiling water. Reduce temperature and allow the mixture to simmer gently for 5 to 10 minutes or longer to taste.
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