This listing is for one glass apothecary jar filled with Crystallized Angelica, from The heART of Ritual.
 
This delicious sweet is wonderful as a topping to cakes, cookies, muffins, tarts, and other baked goods, over fruit salads, ice cream or yoghurts. I like it on its own as a sweet treet. For those who indulge in a cocktail or three on special occasions, these gift delicious flavour and an interesting bright green edible garnish too!
 
These come to you in a beautiful locally made recycled glass apothecary jar, complete with our wild botanical Celtic Wheel of the Year mandala art debossed in a wax seal made with handgathered finely ground pyrite, selenite, and biotite crystals. Each jar is sealed with beeswax, and embellished with a mini posey of seasonal dried native botanicals.

As with all offerings, every single ingredient has been hand gathered, dried and prepared by me personally, ensuring sustainable, biodynamic and ceremonious harvesting of plant medicines, highest quality organic ingredients, and energetic integrity from start to finish.
 
ABOUT THIS OFFERING:
The angelica here in the garden grew about 1.5m in diameter in just short of three weeks and her 'hems needed to be taken up or the skirt she was wearing would prevent water getting through to her toes'. I gently removed these lower leaves and stems and was shocked at the sheer amount of foliage. It begged the question 'what to do with 2kgs of angelica leaves and stalks?'. I considered the best way to bring out this flavour and considered seasonal flavour pairings too. I recalled alot of the old cookbooks I used as a child, and remembered alot of recipes called for candied angelica in baked goods. I've never made candied angelica before nor seen this in a shop...ever! I know now why candied angelica is not easily found, and is generally omitted from recipes these days - it's a ton of work to peel the outer skin and coarse fibers away from the flesh that you need for candying. As someone that works with plant fibers alot for weaving, making cordage, plant paper making and more, has peeled more than a few stems in my time, and generally has the patience of a saint, peeling angelica is neither an easy task nor a fast process. I literally spent the entire day just removing the outer skin and fibers. In the end, it took four days to make this candied angelica (with birch sugar) from start to finish. It is insanely good though, so much so that I will make more if there is any more angelica to be pruned! These candied stems are delicious as a sweet treat, and I ended up using the leaves to make a ridiculously good rhubarb and angelica cordial. Both of which are shared via the shop this season as I really want to share these nostalgic flavours and slow food offerings with my wider community.