Overview

Angelica is a genus of about 60 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere. The plants grow 1–3 m tall, with large bipinnate leaves and compound umbels of white or greenish-white flowers. Different species are used across East Asian, Persian, and European cuisines, with flavors ranging from herbal and slightly bitter to pungent and celery-like.

Origin and history

Angelica species are native to temperate and subarctic regions of the Northern Hemisphere, reaching as far north as Iceland and Lapland [2]. In East Asia, Angelica keiskei and related species have been used in Korean and Chinese herbal medicine for centuries, documented in the Joseon-era Donguibogam (1613) as a medicinal ingredient [3]. In Persian cuisine, the ground seeds of a related plant (Heracleum persicum, commonly called golpar) have been used as a spice in the Caspian region for generations. European angelica (Angelica archangelica) has a separate history in Nordic and British confectionery and liqueur production.

Varieties and aliases

  • Angelica keiskei (Korean angelica, danggwi)
  • Angelica archangelica (European angelica, garden angelica)
  • Heracleum persicum (Persian hogweed, golpar) — botanically distinct but functionally similar as a spice
  • Dureup (Korean: 두릅) — refers to the spring shoots of the angelica-tree (Aralia elata), a related plant in the Araliaceae family, not true Angelica

Culinary uses

In Korean cuisine, angelica root (danggwi) is used in samgyetang stuffing and herbal decoctions such as ssanghwa-cha, a medicinal tea documented in the Donguibogam tradition [3]. The spring shoots of the angelica-tree (dureup) are blanched and served as dureup-namul with cho-gochujang (vinegared red-pepper paste). In Persian cuisine, ground golpar (Heracleum persicum seeds) is sprinkled on broad beans, pomegranate seeds, and stews. In Chinese Jiangzhe cuisine, angelica may appear in medicinal wine preparations such as Zui Ji (drunken chicken), where it is sometimes included alongside goji berries and osmanthus.

Cross-cuisine context

Angelica has no single direct analogue in Mexican cuisine. The closest functional parallel may be the use of epazote (Dysphania ambrosioides) as a pungent herb used in small quantities to flavor beans and stews, though the flavor profiles are entirely different. In Persian cuisine, golpar serves a role similar to how Mexican cooks use dried herbs like Mexican oregano (Lippia graveolens) to add a distinctive aromatic note to bean dishes and stews.

In Korean cuisine, danggwi root functions similarly to how certain bitter or aromatic roots (such as ruda or hierbabuena) are used in Mexican herbal teas and digestive preparations, though the specific medicinal traditions are distinct.

Notes for cooks

  • Angelica root is significantly more aromatic and bitter than the shoots or leaves. Use sparingly in broths and teas.
  • Dried angelica seeds (golpar) are available in Persian markets and can be ground fresh for stronger flavor.
  • Fresh angelica shoots (dureup) should be blanched briefly to reduce bitterness before serving as namul.