More info about Angelica's plants:
Varieties are grown as flavoring agents or for their medicinal properties. The most notable of these is Garden Angelica (A. archangelica), which is commonly known simply as angelica. Natives of Lapland use the fleshy roots as food and the stalks as medicine. Crystallized strips of young angelica stems and midribs are green in colour and are sold as decorative and flavoursome cake decoration material, but may also be enjoyed on their own. The roots and seeds are sometimes used to flavor gin. Its presence accounts for the distinct flavor of many liqueurs such as Chartreuse.
Seacoast Angelica (A. lucida) has been eaten as a wild version of celeryhttp://upload.wikimedia.org/wikipedia/commons/1/13/Illustration_Angelica_silvestris0.jpg