Angelica root, known as the Angel of Herbs, is related to parsley, carrot and fennel. The fragrant herb is added to teas and seasonings for a celery-like flavor.

The dried, ground root imparts and earthier flavor and can be used in baking breads, cakes, muffins and cookies. safetyDo not consume angelica preparations during pregnancy. The furanocoumarins in the herb may increase photosensitivity to UV radiation.

Do not use this herb if you take anticoagulant medications due to a risk of uncontrolled bleeding.