FoodFood InformationHerbs&Spice
ANGELICA (Angelica archangelica)
Although angelica is a biennial herb, growing the first year and floweringthe second, it will continue to live for several more years if you clipoff the flower stems before they bloom. The yellowish green, tropical lookingleaves are large, becoming about 2-3 feet long, and are divided into 3 leafletswith toothed edges. Greenish white flowers bloom in umbrella like clustersat the ends of the bloom stalks which are 4-6 feet tall, hollow, and stiff.
As the name implies, angelica has religious associations. It is said thatan angel presented the plant to man as a cure for the plague, and 15th and16th century herbalist's recommended eating or chewing the roots as a curefor a number of diseases. It was also believed that angelica would protectagainst witchcraft and evil spells. In Lapland and parts of Germany, angelicais often carried in processions while a verse is sung whose origins arepre-Christian and so old that the participants do not know its
entire meaning.
Angelica likes moist, rich soil that is slightly acid, growing best in semi-shade.It can be grown from seeds, but they must be sown within a few weeks afterripening or they lose their ability to germinate. If you allow seeds toripen on the stems, they will self sow readily. You also can propagate angelicafrom root cuttings.
The roots, leaves, and stalks of angelica have a number of uses. The stemscan be candied and used to decorate cakes and pastries, and can also bejellied. You can even eat the boiled roots and stems like celery. The seedsand an oil made from the stems and roots are used as a flavoring in manyliqueurs such as vermouth, chartreuse, and Benedictine, and the seeds alsocan be brewed into a tea. Harvest the stalks in the second season and theseeds as soon as they are ripe.