Angelica officinalis (Archangelica officinalis L.)Medicinal raw materials are rhizomes with roots, which are harvested in spring, before the start of regrowth (April) in plants of the 2nd year of life and in autumn (September – October) in plants of the 1st year. It is not allowed to harvest the rhizomes of Angelica sylvestris, which grows in the same places and looks like Angelica officinalis. The main differences of the forest angelica: thyroid inflorescence, the stem is faceted at the top, the corollas are white, the fruits grow together with within the carpel, the roots are woody with a slight unpleasant odor; perennial plant. Angelica officinalis rhizomes are dug up with shovels, shaken off the ground, cut off the aerial parts, washed in cold water and cut across. Dry in the open air or in ventilated rooms, in attics, also in ovens at a temperature of 35-40°C, laying out in a thin layer. In good weather, in air, the raw material dries out in 7-10 days. Well-dried raw materials break when bent. Raw materials are easily damaged by insects and become moldy. The shelf life is 3 years. The taste of raw materials is first sweet, then bitter, burning. The smell is strong, fragrant, aggravated by rubbing. Rhizomes with angelica roots are exported. Plant seeds are also harvested, which are dried at room temperature. The shelf life of raw materials is 3 years. Leaves and shoots are harvested in spring before flowering (for food purposes) and after flowering (for medicinal purposes). Air dry. The shelf life of raw materials is 1 year. aggravated by rubbing. Rhizomes with angelica roots are exported. Plant seeds are also harvested, which are dried at room temperature. The shelf life of raw materials is 3 years. Leaves and shoots are harvested in spring before flowering (for food purposes) and after flowering (for medicinal purposes). Air dry. The shelf life of raw materials is 1 year. aggravated by rubbing. Rhizomes with angelica roots are exported. Plant seeds are also harvested, which are dried at room temperature. The shelf life of raw materials is 3 years. Leaves and shoots are harvested in spring before flowering (for food purposes) and after flowering (for medicinal purposes). Air dry. The shelf life of raw materials is 1 year.
PHARMACOLOGICAL PROPERTIES
Herbal medicinal products of angelica have anti-inflammatory, antispasmodic, diuretic and diaphoretic effects. The most active substance is essential oil, which, getting into the digestive tract, has a slight irritating effect on the gastric mucosa, thereby causing an increase in gastric secretion, and gives an antispasmodic effect. Being absorbed, the essential oil is partially secreted by the bronchial glands, enhancing their secretion and providing a bactericidal and antispasmodic effect on the respiratory tract. The presence of organic acids in angelica explains the diuretic and diaphoretic effect of plants.
APPLICATIONS IN MEDICINE
Rhizomes with roots. Decoction – with flatulence, biliary dyskinesia, autonomic neurosis, laryngitis, bronchitis, pneumonia. Tincture enhances the secretory and motor functions of the intestine, inhibits fermentation processes; diuretic, expectorant. The extract has a calming effect similar to that of valerian root products. The use of herbal forms of angelica is effective in case of hypacid gastritis, duodenitis. In folk medicine, a decoction is used for bronchitis, neurasthenia, insomnia, flatulence, diarrhea, gastritis, ascites. Tincture – for rheumatism, gout, sciatica. Infusion – for gastritis with high acidity of gastric juice, colitis, cholecystitis, cholelithiasis, inflammatory diseases of the pancreas, urinary retention, cough, insomnia, nervous disorders; in the form of baths – for gout, rheumatism, back pain. Juice locally – with rheumatism, gout, sciatica, also with otitis media, toothache. Powder – for colitis, flatulence, gastritis, diseases of the kidneys and bladder. Aerial part. Diuretic, diaphoretic. In folk medicine, flower-bearing stems were used to treat typhoid fever, cholera, scarlet fever, and measles in the past. Fruits. Anticonvulsant, choleretic. Ointment – for pediculosis. In Korean folk medicine, it is used as an antispasmodic for kidney stone disease. Ointment – for pediculosis. In Korean folk medicine, it is used as an antispasmodic for kidney stone disease. Ointment – for pediculosis. In Korean folk medicine, it is used as an antispasmodic for kidney stone disease.
DOSAGE FORMS, METHOD OF APPLICATION AND DOSES
A decoction of angelica root (Decoctum radicis Archangelicae officinalis): 10 g (3 tablespoons) of raw materials are placed in an enamel bowl, pour 200 ml of hot boiled water, cover with a lid and heat in boiling water (in a water bath) for 30 minutes, cool at room temperature 10 min, strain. The volume of the resulting broth is adjusted with boiled water to 200 ml. The prepared broth is stored in a cool place for no more than 2 days. Take hot 1/2 cup 2-3 times every day after meals as an antispasmodic, appetite stimulant, expectorant and diaphoretic. Take 2 tablespoons 4 times every day before meals. ♦ Angelica herb decoction: boil 10 g of raw materials in 200 ml of water for 5 minutes, leave for 2 hours, then filter.
APPLICATIONS IN OTHER FIELDS
Rhizomes with roots – in the fishing, canning industry, in perfumery – as a flavoring of colognes, pastes, creams. Used for the preparation of tinctures “Pepper”, “Mountain oak”, hunting vodka “Erofeich”, liquor spirits. Liqueurs “Chartreuse” and “Benedictine” include tincture of roots. Dried and crushed into powder, they are added to flour when baking bakery and confectionery products. In Switzerland, the dry powder of the root is brewed as a tea. Shoots (young), leaves and rhizomes – fresh and canned, jam, candied fruit, as a spice. The peoples of northern Europe boil the young shoots of angelica in reindeer milk. Dry shoots and leaves are sometimes used as a substitute for tea. Essential oil from fruits – flavoring in the food industry. Forage, at a young age it is well eaten by large and small cattle, but is not resistant to grazing. Gives good silage. In Ukraine it is grown as a spice, in France it is cultivated for the needs of the confectionery and alcoholic beverage industries. The yield of green mass is 500-700 q/ha. Honey plant yields up to 300 kg/ha of honey. Honey is reddish in color, with a strong pleasant aroma. Fatty seed oil is suitable for technical purposes, but has an unpleasant odor.
ELEMENTS OF AGROTECHNICAL CULTIVATION
The plant is not demanding on growing conditions. Angelica grows well on medium-fertile, well-moistened soils, resistant to autumn and spring frosts. For cultivation in early August, the site is carefully dug up, loosened and seeds are sown to a depth of 2-3 cm. The seeding rate is 2.5-3.5 g per 1 m 2. The earth in the holes is pre-moistened. The distance between the rows is 60-80 cm. When propagated by dividing the bush, layering or segments of the roots, they are planted in early spring or in September – October. In this case, the distance between plants in a row should be at least 30-40 cm. When propagated by seeds, plants bloom for the first time in the second year of life – in July, and the seeds ripen in a month. After the emergence of shoots, the row spacing is loosened, weeded, and after 3-4 weeks, thinning is carried out, leaving the plants in a row at a distance of 30-40 cm. In the first year of life, plant care consists in weeding and loosening the row spacing. In the second year in the spring, it is necessary to remove last year’s leaves, loosen the aisles and apply mineral fertilizers.
TASTY TIPS
Apple jam with angelica.
Washed and chopped rhizomes (300 g) boil in 70% sugar syrup (3 l) for 30 minutes. After that, add small, the size of a chicken yolk, apples (3 kg) along with the stalks and cook until tender.
Angelica tea.
Grind the washed rhizomes, dry at room temperature. Use for brewing tea mixed with other herbs (fireweed, St. John’s wort, etc.) in equal parts.
Powder from angelica rhizomes.
Dry the washed rhizomes first at room temperature, then in the oven, grind into powder and sift. Add to dough, sauces, sprinkle on meat when frying.