Angelica archangelica (Umbelliferae)
Appearance:
A spectacular, imposing plant that, under good growing conditions, reaches up to 2 m (6 ft 6 in) tall, with large green/white mophead flowers aloft. Good for the back of the borders where they can be conspicuous.
Description:
Angelica is a biennial plant, with a good clump of foliage forming in the first summer and dramatic flowers in the second, then dying back when the seed has set. By reducing growth in fall/fall and preventing the flower heads from setting seeds, the plant can be kept as a short-lived perennial.
Wear:
Angelica is grown mainly for its green stems that can be candied and used in confectionery. A piece or two cut at flowering time makes a nice addition to stewed fruit, or can be used to make jams as a substitute for rhubarb.
Every part of angelica is useful. The dried root (when infused) produces a stimulating tonic known to foster a distaste for alcohol. The ground roots are used for sachets, and an oil derived from the root is used in liqueurs.
The juniper flavored seed can be substituted for actual juniper berries in making gin. The leaves are edible as a vegetable when cooked and served with butter, offering a flavor similar to spinach.
Use leaves and stems in potpourri or as a bath additive. Angelica improves circulation and respiration and soothes digestion.
History:
In the past, angelica was recommended for a wide range of ailments and legend tells us that in medieval times an angel ‘visited’ a monk, telling him to use this plant to alleviate the sufferings of plague victims, hence the specific name archangelica.
Many herb garden information brochures claim that another derivative of the name may come from the fact that it blooms close to the feast of Archangel Michael. Whatever the provenance, it was used in religious rites for centuries.
Long revered in cold climates such as Lapland, Greenland, Iceland, and Russia. Possibly because it gives a sensation of heat when eating it.
Crop:
Angelica seed deteriorates quickly, so it is important to sow only fresh seed in spring. If this is not possible, store it in a refrigerator or freezer over the winter and then use it to sow in spring in small pinches, removing all but the most robust plants when they have germinated. Seedlings do not transplant well, do it only when they are very small. Plant about 3 feet (90 cm) apart to allow the plants to develop freely.
A good rich loam is beneficial to all herb garden plants, otherwise growth may be restricted with poor color. Angelica does not like hot and humid climates and prefers to be where there is some shade every day.
