The roots and seeds are commonly used to flavour gin. Crystallized strips of young angelica stems and midribs are green in colour and are sold as decorative and flavoursome cake decoration material, but may also be enjoyed on their own. Natives of Lapland use the fleshy roots as food and the stalks as medicine. archangelica), which is commonly known simply as angelica. The most notable of these is garden angelica ( A. Some species are grown as flavouring agents or for their medicinal properties. Angelica tenuissima – Korean gobon, slender angelica.Angelica scabrida – Charleston Mountain angelica, rough angelica.Angelica sinensis – dong quai in Chinese.
The active ingredients of angelica are found in the roots and rhizomes and contains furocoumarins in its tissues, which make the skin sensitive to light. Their large, sparkling, starburst flowers are pollinated by a great variety of insects (the generalist pollination syndrome), the floral scents are species-specific, and even specific to particular subspecies. Angelica species grow to 1–3 m (3 ft 3 in–9 ft 10 in) tall, with large bipinnate leaves and large compound umbels of white or greenish-white flowers.