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Chinese Organic Angelica

Description
It is any of the various herbs of the genus Angelica in the parsley/Apiaceae family. These herbs usually have feather like compound leaves and small white or greenish flowers in flat-topped or rounded flower cluster. The stems are sweet in taste. The roots and fruits are used for flavoring liqueurs. It is native to temperate and subarctic regions of the Northern Hemisphere, reaching as far North as Iceland and Lapland.

Angelica is used extensively in both Western healing and traditional Chinese medicine. Usually the dried root is used medicinally. The pale green, celery like stalks are most often candied and used as decorations for cakes and other desserts.

Medicinal Uses
The root stalks, leaves and fruit possess carminative, stimulant, diaphoretic, stomachic, tonic and expectorant properties, which are strongest in the fruit, though the whole plant has the same virtues.

Angelica is a good remedy for colds, coughs, pleurisy, wind, colic, rheumatism and diseases of the urinary organs, though it should not be given to patients who have a tendency towards diabetes, as it causes an increase of sugar in the urine.

It is generally used as a stimulating expectorant, combined with other expectorants the action of which is facilitated, and to a large extent diffused, through the whole of the pulmonary region.

It is a useful agent for feverish conditions, acting as a diaphoretic.

An infusion may be made by pouring a pint of boiling water on an ounce of the bruised root, and two table spoonsful of this should be given three or four times a day, or the powdered root administered in doses of 1O to *0 grains. The infusion will relieve flatulence, and is also of use as a stimulating bronchial tonic, and as an emmenagogue. It is used much on the Continent for indigestion, general debility and chronic bronchitis. For external use, the fresh leaves of the plant are crushed and applied as poultices in lung and chest diseases.