Angelica butter

November 11, 2010 (Last Updated: January 11, 2019)
Angelica butter recipe

Angelica butter is truly the spread of angels. Also known as archangel and native to subarctic regions, angelica was once called “the root of the Holy Ghost” because it was believed to ward off evil. The aromatic seeds and leaves are still used in herbal medicines, though the stems are most often seen in emerald-green candied form. Fresh angelica is sometimes called wild celery because of its similar flavour. With its clusters of small flowers and sweet fragrance, it is attractive in gardens and can reach up to two metres or more in height. Fresh angelica pairs well with fish and meat, and makes an original addition to salads. In its candied form (pictured) it is commonly used for decorating cakes and desserts, as well as in traditional fruit cake and cassata. Sow angelica seeds in autumn and make your own candied angelica for a personal gift. 

Angelica butter


  • 45ml (3 tbsp) butter
  • 30ml (2 tbsp) fresh angelica leaves, finely chopped
  • 15ml (1 tbsp) lemon zest
  • ½ garlic clove, chopped
  • white pepper, to taste



Soften the butter in a small bowl. Mix in the remaining ingredients. Spread the mixture on a sheet of plastic wrap and refrigerate until firm. Roll into a log shape and wrap in plastic wrap. The log can be frozen until needed. Slice into coin-sized pieces and melt over grilled or sautéed fish before serving.


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