The long bright-green stems are also candied and used as food decoration. Angelica is unique among the Umbelliferae for its pervading aromatic odor, a pleasant perfume entirely different from fennel, parsley, anise, caraway, or chervil.[citation needed] It has been compared to musk and to juniper. Angelica archangelica roots are among the most common botanicals used in gin distillation, often used in concert with juniper berries and coriander as a chief aromatic characteristic for gin.[6] They are also used in absinthes, aquavits, and bitters, in addition to culinary uses such as jams and omelettes.[7] The hollow stems of Angelica archangelica may be eaten.