Angelica is commonly categorized as which type of botanical?

Angelica is commonly categorized as an herb, primarily because it is a flowering plant that is used for its green, leafy parts as well as its stems. In the context of herbal cooking and medicine, 'herb' refers to the non-woody part of the plant, which includes leaves, flowers, and stems, all of which can be used for various purposes. Angelica, with its characteristic flavor and aroma, is widely used in gastronomic applications, as well as in the world of spirits and liqueurs, making it a notable example of an herb in both culinary and distillation practices.

The distinction in categories like seed/bean, root, and bark is important, as they refer to different parts of plants and their respective uses. While it may be easy to associate Angelica with its roots, which are also utilized, the broader and more common classification in this context is as an herb. This classification highlights the versatility of the plant and its primary attributes relevant to both culinary and medicinal uses.