angelica

an·gel·i·ca  (n-jl-k)

n.

1.

a. Any of various herbs of the genus Angelica in the parsley family, having pinnately compound leaves and small white or greenish flowers in compound umbels, especially A. archangelica, whose roots and fruits are used in flavoring liqueurs and whose stems are candied and eaten.

b. The edible stem, leaf, or root of Angelica archangelica.

2. often Angelica A sweet white wine or liqueur.

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[Medieval Latin (herba) angelica, angelic (herb), angelica, from Late Latin, feminine of angelicus, angelic, from Late Greek angelikos, from Greek, of a messenger, from angelos, messenger.]

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angelica [an-jell-ik-a]

Noun

a plant whose candied stalks are used in cookery [Medieval Latin (herba) angelica angelic herb]

Thesaurus

Noun	1.	angelica - any of various tall and stout herbs of the genus Angelica having pinnately compound leaves and small white or greenish flowers in compound umbels angelique herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests genus Angelica - biennial or perennial herbs of the northern hemisphere; have a taproot Angelica Archangelica, garden angelica, archangel - a biennial cultivated herb; its stems are candied and eaten and its roots are used medicinally Angelica sylvestris, wild angelica - European herb with compound leaves and white flowers; adventive on Cape Breton Island
	2.	angelica - candied stalks of the angelica plant flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts
	3.	angelica - aromatic stems or leaves or roots of Angelica Archangelica herb - aromatic potherb used in cookery for its savory qualities