CULINARY HERBS 59 



ing various beverages, cakes, and candies, especially 

 ''comfits." Oil of angelica is obtained from the seeds 

 by distillation with steam or boiling w^ater, the vapor 

 being condensed and the oil separated by gravity. It 

 is also obtained in smaller quantity from the roots, 

 200 pounds of w^hich, it is said, yield only about one 

 pound of the oil. Like the seeds, the oil is used for 

 flavoring. 



Angelica candied. Green says: The fresh roots, 

 the tender stems, the leaf stalks and the midribs of 

 the leaves make a pleasing aromatic candy. When 

 fresh gathered the plant is rather too bitter for use. 

 This flavor may be reduced by boiling. The parts 

 should first be sliced lengthw^ise, to remove the pith. 

 The length of time w^ill depend somew^hat upon the 

 thickness of the pieces. A few minutes is usually 

 sufficient. After removal and draining the pieces 

 are put in a syrup of granulated sugar and boiled 

 till full candy density is reached. The kettle is then 

 removed from the fire and the contents allowed to 

 cool. When almost cold the pieces are to be taken 

 out and allowed to dry. 



Anise (Pimpinella Auisum, Linn.), an annual herb 

 of the natural order Umbelliferse. It is a native of 

 southwestern Asia, northern Africa and south- 

 eastern Europe, whence it has been introduced by 

 man throughout the Mediterranean region, into 

 Germany, and to some extent into other temperate 

 regions of both hemispheres, but seems not to be 

 known anywhere in the wild state or as an escape 

 from gardens. To judge from its mention in the 

 Scriptures (Matthew xxiii, 23). it was highly valued 



