season April
difficulty Medium
persons For the pantry
time 60 min.

Sugar-dried garden Angelica

  • 500 g garden Angelica stems, as thick as your finger and 20 cm long (or wild parsnip)
  • 500 g cane sugar
  • 1 l water
  • 250 g sugar
  • 2 g aniseed
  • 1 cinnamon stick
  1. Clean your garden Angelica stems.
  2. Put all the syrup ingredients in a pot, and boil along with the garden Angelica stems.
  3. Remove the stems from the water and roll them in sugar to coat while they are still hot. This will make them give off juices.
  4. Dry any excess sugar and fluid from the stems with a towel, and roll them in sugar again. Repeat this process until the stems no longer emit any liquid.
  5. Dry the stems. If dried properly, they will keep the rest of the year.
  • Tips

    The dried stems can be used to amplify taste in a number of dishes. Garden Angelica and rhubarb is a classic combination. The two plants can be used either as compliments of or substitutes for each other in many recipes.

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