Angelica root

Angelica archangelica, commonly known as garden angelica, Holy Ghost, wild celery, and Norwegian angelica, is a biennial plant from the Apiaceae family, a subspecies of which is cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species (Conium, Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty. Synonyms include Archangelica officinalis Hoffm., and Archangelica officinalis var. himalaica C.B.Clarke.[citation needed]

Latin name:Archangelica Officinalis
Origin:Belgium / Saxony
Harvest time:November - January
How is it harvested:Planted between June and August, it takes 18 months to reach maturity and you either harvest the seed or the root. Forms part of a traditional rotation crop. Root is harvested using a beet harvester, spun to clear soil and stones, washed, dried and then cut.
Other uses:Perfumery

Gins containing Angelica root