Angelica, Norwegian angelica

Leaves can be eaten both raw and cooked and have a licorice-like flavor that makes them suitable as a seasoning in salads and for enhancing the taste of fruit pies. The stems and young shoots can also be consumed raw or cooked. Once the stems are peeled, they can be used as a substitute for celery or for sweetening fruity pies and jams. They are often crystallized in sugar and used as a sweet treat or decoration on cakes. The stems are best harvested in the spring. Essential oil is extracted from the roots and seeds, which serves as a food flavoring. The roots themselves can be cooked, and the seeds are used to enhance the flavor of liqueurs such as Chartreuse. Tea can be made from the leaves, seeds, or roots of this plant.