The 6 Best Substitutes For Angelica Root

What can I use instead of Angelica root?  Angelica root is often mistaken for juniper berries, making the berries a perfect replacement. Then, despite its different appearance and texture, celery has a similar flavor to angelica root. You can also use lovage seeds, parsley, celeriac, and fennel when in a pinch. 

Angelica roots are earthy, slightly sweet, and somewhat bitter and can be compared to juniper berries. The root is used to produce medicine or as a gin botanical and binding agent. Unfortunately, the angelica plant and root aren’t always readily available.

So, here are the top six alternatives:

The Best Angelica Root Substitutes

Juniper Berries

The flavor of angelica root can be mistaken for juniper berries.

The confusion most likely derives from the two ingredients enduring use in gin. Angelica root is the third essential ingredient in gin, shortly following juniper berries and coriander seeds.

You can replace angelica root with juniper berries when flavoring spirits.

In food, crush fresh juniper berries before adding them to a marinade for lamb, venison, or duck. The piney flavor, touch of pepper, and fruitiness perfectly replace Angelica root in recipes.

You can use similar amounts of juniper berries when replacing angelica root. Toast the juniper berries for a more subtle flavor.


Angelica is also known as wild celery. So, it is no surprise that celery is the perfect substitute for Angelica root. Despite the different appearances, celery and angelica root boast a similar flavor profile.

The herbaceous freshness of angelica root and celery is refreshing in gin and savory cocktails.

You can also use celery leaves in casseroles and soups. However, only add celery stalks to slow-cooked recipes as they take longer to impart flavor to recipes.

Celery is milder than the angelica root. So, consider using an equal amount of celery leaves and stalks and add some celery seeds to kick the flavor up a notch.

Lovage Seeds

Lovage is most likely not the first name that pops into your mind when thinking about herbs and botanicals.

However, this highly aromatic plant is another ideal replacement for angelica root, offering a blend of celery, parsley, and anise flavors.

Lovage seeds are mild enough to flavor poultry and fish but spicy enough to flavor cordials and spirits. In addition, you can use lovage seeds as an aromatic for soups, sauces, stocks, and stews.

Lovage seeds are milder than angelica root. So, follow a 2:1 ratio when replacing lovage seeds with angelica root. We recommend first crushing the seeds to help release the flavors before cooking.


Parsley is available fresh or dried and offers an herbaceous and slightly bitter taste to emphasize contrasting flavors in a dish.

Although pretty different, you can replace angelica root with parsley when you’re in a pinch.

Parsley is an ideal garnish or bouquet garni that helps emphasize other flavors in soups, stews, or braises.

Parsley’s flavor is less intense than angelica root. So, you’ll want to use more parsley in your recipes when replacing angelica root.

Also, consider adding ½ teaspoon ground celery seeds to mimic angelica root more closely.


Celeriac is a distant cousin of the celery plant. While visually unappealing, celeriac root has an earthy flavor that can be compared to a fusion of celery and parsley.

However, celeriac has a unique hint of sweetness, unlike these leafy greens.

Celeriac is a suitable angelica root substitute to add an earthy flavor to recipes. The texture of celeriac is close to a potato. So, like angelica root, pop it into slow-cooked recipes like soups and stews.

Replace angelica root with celeriac root using similar quantities, and slowly add more to suit your preference.


Fennel bulbs and stalks have sweet, mild anise and licorice flavor. While slightly different, fennel is a reliable substitute for angelica root, boasting a similar texture and licorice taste.

Fennel can be an angelica root substitute for soup, poultry, and slow-cooked recipes. In addition, fennel seeds are a standard gin botanical that you can use to flavor drinks and gins.

Angelica root releases an intense flavor, so food recipes generally only call for 10 to 20 grams. We recommend adding one fennel bulb to your dish and slowly topping it up to reach your desired taste.