Angelica

This herb, which grows wild in the Alps, in the Pyrenees and in northern Europe, has always been highly valued because every part of the plant has some use. Oil distilled from the seeds and roots is used in flavouring liqueurs and wines. The leaves are used for flavouring stewed fruit. The fresh stalks and leaf stems, candied in sugar, are used to garnish desserts and as a flavouring.

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