For the pantry
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
- Clean your garden Angelica stems.
- Put all the syrup ingredients in a pot, and boil along with the garden Angelica stems.
- 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.
- 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.
- Dry the stems. If dried properly, they will keep the rest of the year.
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.