Beginning foragers should note that Iadvise extra caution when eating hairless members of the carrot family. Be sure of your ID!
Like Cow Parsnip (Heracleum maximum), Sharptooth Angelica shoots are best eaten before the plants begin to flower. Work your way from the ground up the flowering shoot, flexing the stem until you find the point where it no longer kinks but snaps cleanly like asparagus. If several nodes are exposed, only the upper portions will be tender enough to eat. Using your fingernail or a knife to lift a corner of the skin, peel all of the skin from the shoot. The raw shoots have a very pleasant celery-like flavor that is milder than Cow Parsnip, with a texture that is more delicate. If you find the flavor too strong, check to make sure you have removed all of the skin, even little bits are noticeable.
I have not yet tried cooking with the shoots the way the Shuswap do. I sampled the raw leaf petioles and found them to be too strong to enjoy and impossible to peel, but I think they warrant experimentation as a potherb.
Angelica species are best differentiated from Water Hemlock by the veins on their leaflets and theappearance of their roots in cross section. The lateral veins on the leaflets of Water Hemlock terminate in the valley of the serrations (asopposed to the tip of the serrations in Angelica) and the roots of Water Hemlock are chambered in cross section (as opposed to solid in Angelica).