It was used as a vegetable until the 20th century. The plant prevents scurvy, and it can be stored. The stem was eaten fresh, and the leaves could be boiled to a stew for storage. It could later be cooked up with milk into a tasty dish. The plant has also been used for dyeing.
Angelica sylvestris roots have been used in the traditional Austrian medicine internally as tea or tincture for treatment of disorders of the gastrointestinal tract, respiratory tract, nervous system, and also against fever, infections, and flu.
4 years ago I brought home 5 different sizes of the Angelica Silvestri. Tuned them with water, and then sampled them (I nearly fainted because two of them had holes, so the water went through so fast that it was hard to find the right pitch).