I'm making an herbal liqueur for a class demonstration,and the recipe calls for "chopped angelica root". I've made this recipe for years, always using dried root. Now, none of my local herb shops are carrying it and it's too late to mail order (only need a couple of tsp!).

Can I use fresh root instead? I got a number of small plants (first year growth) from an herb nursery. Roots are about as big around as a pencil. The reason I'm hesitating is that I haven't seen many/any references to fresh use, and one internet source I've found says that the fresh root is poisonous!

Alternately, how might stems/leaves work (the recipe calls for steeping ingredients for a week in vodka, then adding sugar syrup to finish)? This is the only recipe I've ever actually used angelica for, and I've never grown my own. After this, I'll be finding garden space for my leftover plants for sure.

I'd appreciate any advice anyone can offer - thanks!