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Angelica archangelica is an ancient herb, renown to the old world and still heralded in the new, the herb has been used as a flavoring, a digestive aid, a lung tonic, to improve heart health, and as an anti-inflammatory. Angelica also has an estrogenic activity which can be useful for assisting in the birthing process. Angelica belongs to the Apiaceae family, and thus is cousin to carrots, dill, fennel, and parsley, its taste reminiscent of all mentioned.
Volatile oil, valeric acid, angelic acid, coumarins, angelicin, terebangelene and other terpenes, methyl-ethylacetic acid and hydroxymyristic acid.
Cultivated without chemicals
Cut & sifted roots
Angelica can be chewed, made into tea, or powdered & encapsulated. Recommended dosage is 2-4 grams per day.
Angelica archangelica is a popular and widely known herb and spice, used for confectionery, to flavor food and teas, to assist digestion, reduce inflammation, lower blood pressure, and improve breathing. It was a commonly used spice before the popularization of sugar and other potent sweeteners. Angelica has some estrogenic and oxytocin effects, however the Chinese variety of Angelica, Dong Quai, is better suited for general woman's health than Angelica archangelica.
Angelica may stimulate estrogen receptors or increase estrogen levels. It may interact with some medicines, it may aggravate estrogen induced issues, and it may complicate birth and/or pregnancy. Please speak to a doctor before using Angelica.
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