7.25.09 Wascally Wabbit
There’s a ginger-colored rabbit that’s been wreaking havoc in the herb garden, snacking on the shiso, decimating the dill and chowing down on my angelica every time it tries to stage a modest comeback. Looks as though I’ll have to give up all hope of pressing this versatile plant into service (or else build a rabbit-proof fence). Angelica lends its delicately sweet, celery-like flavor to liqueurs like Chartreuse and its roots and seeds sometimes flavor gin. Paradoxically, the powdered root is said to cause disgust for liquor. (And thus will not be served in this house!) Angelica root contains vitamin B12, zinc, thiamin, sucrose, riboflavin, potassium, magnesium, iron, fructose, glucose and many other trace minerals. It can be used as a medicinal gargle for sore throats and as a poultice for swellings, itching and rheumatism. Infusions made from angelica are good for the treatment of fevers, colds, coughs, flatulent colic and other stomach disorders. Should you be able to get your hands on some (thanks a lot, Br’er Rabbit!), try this recipe for angelica butter and serve it with grilled fish or atop any steamed summer vegetables.
Divine served atop fresh fish or mashed with new potatoes.
- — sea salt and white pepper to taste
- — 1/4 teaspoon grated lemon peel
- — 1 stick unsalted butter, softened
- — 1 tablespoon fresh Angelica leaves, chopped
Mix all ingredients together in a small bowl and refrigerate until firm enough to be shaped into a log. Then wrap in saran or wax paper. Can be frozen and used without defrosting.