Angelica is a herbaceous plant that belongs to the Umbelliferae family. Its stalks are reminiscent of those of celery: they are used to prepare jams or, candied, to decorate desserts. The seeds of angelica, on the other hand, are used in the preparation of some liqueurs (such as Chartreuse and Bénédictine). The stems are harvested in spring when they are tender; the seeds, on the other hand, in autumn.
Recipes made in Italy by Italians in Italian. Translated for You with Love