Candied angelica

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About Candied angelica
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In 1602, angelica was introduced in Niort, which had just been ravaged by the plague, and it has been popular there ever since. It is used to flavour liqueurs or aquavits (e.g. Chartreuse, Benedictine, Vermouth and Dubonnet), omelettes and trout, and as jam. The long bright green stems are also candied and used as decoration.

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