Angelica Root, also known as Dong Quai in Chinese medicine, is one of the most powerful medicinal herbs with a history of use that spans centuries. Hailed as “women’s ginseng,” the root possesses a complex chemical composition, including coumarins, polysaccharides, essential oils, and organic acids, which help support blood circulation, balance hormones, and promote overall health. With its distinctive aroma and wide range of applications, Angelica Root is not only the basis of many traditional medicines. Still, it is also widely studied in modern medicine to optimize its nutritional and medicinal value.
Angelica Root is a potent herbal remedy known for its ability to support circulation, balance hormones, and enhance overall well-being.
What is Angelica Root?
Angelica root is a warming herb that enhances digestion, improves circulation and cardiovascular function, and eases smooth muscle spasms. It also supports immune and respiratory health and may help prevent inflammation and chronic diseases.
A member of the Apiaceae family, it’s related to dill, caraway, Queen’s Anne Lace and Lovage. Its flowers exude a strong, musky scent that attracts pollinators. It is used in cooking to flavor soups, stews, and roasts.
Its root contains numerous medicinal properties, including anticancer, antibacterial, and sedative effects. Its phenolic compounds, such as ferulic acid (FA), Z-ibutilide, butylphthalide, and senkyunolide A, have been shown to possess antioxidant and radical scavenging activity [1].
In Traditional Chinese Medicine, Angelica root (Oliv) is considered one of the top herbs for maintaining general vitality. Its powerful anti-inflammatory actions can inhibit the formation of uric acid crystals, thus alleviating pain and reducing neutrophil infiltration. It can also inhibit the synthesis of inflammatory molecules such as TNF-alpha and IL-6.
In addition, it enhances circulation, offers menstrual health benefits by regulating cycles and easing discomfort, and supports healthy liver and gallbladder function. Its benefits are comparable to those of its cousin, Dong Quai (Dang Shen), which is used in TCM to balance hormone levels and support women’s well-being.
Nutrition Facts of Angelica Root
Nutrition facts for 100 grams (3.5 ounces) of Angelica Root include:
- Beta carotene (β-carotene): 108 micrograms
- Calcium (Ca): 50 milligrams
- Carbohydrates (CHO): 12.6 grams
- Fat: 0.4 grams
- Food Energy: 60 Calories
- Food Fiber: 5.9 grams
- Iron (Fe), Ferrum: 3.3 milligrams
- Niacin, C6H5NO2: 0.9 milligrams
- Phosphorus (P): 74 milligrams
- Potassium (K), Kalium: 810.0 milligrams
- Protein: 4.2 grams
- Riboflavin (vitamin B2): 0.08 milligrams
- Sodium (Na), Natrium: 17 milligrams
- Thiamin (vitamin B1): 0.05 milligrams
- Total carotene (Re): 210 micrograms
- Vitamin C: 11 milligrams
- Water: 80.2 grams
Vitamins and Minerals
Angelica root contains a lot of vitamins and minerals. It is rich in vitamin B12, biotin, folic acid, and iron. These nutrients help to fight off infections, reduce toxins, and support healthy cell growth. In addition, the vitamin B12 in this herb helps promote blood formation and decreases the risks of anemia.
Health Benefits of Angelica Root
Angelica root is often used to support digestive and respiratory health. It also makes liqueurs and other spirits as a flavoring ingredient. The leaves and seeds have a celery-like flavor that can be added to soups, stews, fish, and vegetables. Angelica roots can be candied for culinary purposes. To do so, boil the stems in a simple syrup until tender, then cool and dry them. In her book The Modern Herbalist, Maude Grieve describes the process: “Select young stalks that are a suitable length and bring to boil in water with one pound of white sugar for every pound of Angelica. When the stems are tender, remove from the water and strip off the outer skin. Boil for about a week, and when ready, lay in a dish and sprinkle with sugar.”
In addition to the health benefits described above, angelica root is a diuretic that can help prevent kidney stones. It is also anti-inflammatory and can help relieve joint pain. It is also believed to help balance hormones in the body, which may aid in reducing symptoms of menopause.
Side Effects of Angelica Root
Angelica Root, a valuable herb in traditional medicine, is known for regulating blood circulation, improving digestion, and promoting overall health. However, improper use or overuse can lead to many serious side effects, affecting both short-term and long-term health.
Increased Sensitivity to Light
Angelica Root contains furanocoumarins, compounds that can make the skin more sensitive to UV rays. This increases the risk of sunburn, skin darkening, or even serious skin damage if exposed to direct sunlight for a long time.
Effects on the Digestive System
Despite its digestive benefits, Angelica Root can cause stomach upset when used excessively, leading to nausea, diarrhea, or prolonged bloating.
Effects on the Circulatory System
With its anticoagulant properties, Angelica Root can increase the risk of bleeding in people who are taking anticoagulants or have bleeding disorders.
Effects on Hormones
The active ingredients in Angelica Root may affect hormone balance, disrupt menstrual cycles, and are not suitable for pregnant women.
Discover the potential dangers of angelica root and when its use might pose health risks.
Tips for Choosing Angelica Root
Angelica Root is a valuable medicinal herb with many health benefits, but its quality can vary significantly depending on its origin, harvesting method, and storage. Choosing the right Angelica Root will optimize its effectiveness while minimizing the risk of encountering a poor quality or adulterated product.
Choose a Type with a Clear Origin
Angelica Root from nutrient-rich soils, such as China, Korea, or Europe, often has more active ingredients. Products certified organic or meeting medicinal inspection standards will ensure greater purity and safety.
Check the Shape and Texture
High-quality Angelica Root is golden brown in color, has a naturally wrinkled surface, and a firm texture. When broken, the inside has a characteristic aroma, a slightly bitter taste, and no signs of mold.
Prioritize Properly Dried Products
Angelica roots that are naturally dried or dried at low temperatures will retain maximum nutrients. Avoid buying scorched or too brittle, as they may have been processed at high temperatures, losing valuable compounds.
Tips for Preparing Angelica Root
Angelica Root is a powerful medicinal herb with many health benefits, but preparation plays a key role in maximizing its effectiveness. Proper preparation and processing help preserve its nutritional content while minimizing the risk of losing valuable compounds during processing.
Soaking to Remove Impurities
Before use, Angelica Root should be washed under running water to remove dirt and impurities. Then, soak in warm water for about 15-20 minutes to soften the texture, making it easier for the active ingredients to dissolve during processing.
Cut the Right Size According to the Purpose of Use
If usedused to decoct medicine, it should be sliced thinly to release the medicinal properties more quickly. Tea or wine should be cut into medium pieces to avoid losing volatile essential oils.
Processing at the Right Temperature
Excessive heat can destroy the active compounds in Angelica Root. When boiling medicine, use low heat and boil for 30-45 minutes to extract maximum nutrients without changing beneficial ingredients.
Tips on Including Angelica Root in Meal
Angelica is a multi-faceted herb that can add a subtle licorice flavor to many dishes. The root is often used as a spice, while the leaves and stems are more commonly used as a vegetable. The entire plant has been used medicinally and for cooking since Medieval times.
The fresh stems can be added to salad greens or baby lettuce blends to provide a hint of licorice flavor. They are also candied and used in cakes, cookies, candies, and liqueurs. The fresh or dried root can be added to stews, soups, and vegetable broths. It pairs well with root vegetables like carrots and parsnips.
The seeds are a wonderful replacement for fennel and anise when making homemade pickles or adding a spicy kick to soups and vegetable marinades. The root can be grated and infused into alcohol to make a herbal bitter. As a member of the Umbelliferae family, Angelica is related to dill, chervil, celery, and caraway.
The root can be a natural sweetener for tea, eliminating the need for other sugars or artificial sweeteners. The syrup can be made by boiling equal parts of water and sugar with a chopped piece of root. The root can also be added to savory dishes like meat rubs and gravies. It is important to use fresh or dried roots free of rot or mold and harvested before they flower or seed.
