In ancient times, it was used to strengthen the stomach. It originates from Greenland, Iceland and Scandinavia. In these countries, it is used as a vegetable, and it reached Europe and Asia in the 14th century. The ripe fruits, stems and leaves are used as a spice in soups, sauces and salads. The aromatic root is used primarily for the production of liqueurs or as an ingredient in perfumes. Angelica leaves were also used as a natural yellow dye.

It has a bitter-sour taste and supports the function of the stomach and gallbladder; it is of a warm nature.