Angelica is a gift from both the heavens and the waters, with magical properties.

In the Middle Ages, angelica from Bohemia, cultivated by monks, protected people from great infectious diseases and from evil spirits.

In the Limagne plains, in the heart of Auvergne, angelica has been cultivated as a delicacy for almost 300 years.

In Iceland, the leaves are eaten in salads. Only the most tender part of the angelica, the leafstalk, is used in the candying craft.

The plant is carefully peeled, then blanched for a long time in clear water before being plunged into a light syrup, brought to the boil then cooled. This operation is repeated seven times ; each time the syrup is replaced by a thicker one.

The candying process lasts about three months. Candied angelica - a mythical flavour to discover!

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