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Angelica (Angelica Archangelica)

Angelica (Angelica Archangelica) comes together with Broad Green Angelica Stems and Sugar Same Volume As Water. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• to taste
• to taste

Method (preview)

1. 1

   About 1/4 cup fresh angelica stems, cut in short pieces, can be added to rhubarb to counteract its tartness and reduce the necessary sugar by as much as one-third.

2. 2

   The robust angelica stalks are handsome in dried arrangements, and the coumarin-containing leaves sometimes serve as a potpourri fixative."

3. 3

   Cut them into manageable pieces, then blanch 1-2 minutes.

4. 4

   Peel the blanched stems, them cut them into pieces 2 inches long by 1/2 inch wide.

5. 5

   Simmer 20 minutes in a syrup made of the sugar and water.

6. 6

   Drain, reserving the syrup, and refrigerate stems and syrup, covered, for four days.

7. 7

   Reheat the angelica in the syrup and cook for 20 minutes, or until candied.

8. 8

   The temperature of the syrup should reach 238 F. Drain the angelica and dry on racks set over waxed paper.

9. 9

   Store in airtight containers.