Large aromatic culinary and medicinal herb also used as a flavouring in the distillation process.
- Botanical Name: Angelica archangelica
- Plant Family: Apiaceae (Carrot)
- Form: Herb
- Lifecycle: Biennial (but can be grown as a perennial if seed heads are cut back)
- Use 1. Culinary: Use young leaves in salads or for tea – they have a sweet celery flavour. The stems can be peeled like celery or used to sweeten tart fruit like rhubarb. The stems are also often crystalised in sugar and used as sweets or to decorate cakes. The roots can be eaten raw or cooked like carrots, or roasted, or crushed and made into a tea. The seeds can also be used as flavourings.
- Use 2. Medicinal: An infusion of the leaves or roots can be used to ease flatulence, indigestion, coughs, colds, and chronic bronchitis. Angelica stimulates blood flow to the peripheral parts of the body and can help to treat poor circulation. It should not be used by those who are pregnant or diabetic.
- Use 3. Brewing/Distilling: Angelica is used to flavor liqueurs or aquavits, (e.g., Chartreuse, Bénédictine and Vermouth), absinths, bitters, and the roots form a common ingredient, along with juniper, of gin.
- Growing Conditions: Prefers rich fertile soil in full sun but is tolerant of a wide range of conditions including dry soils and part shade.
- Height x Spacing : 2.5m (in second year) x 1m
- Hardiness: Hardy to -30
- Flowering time: Early through to late summer
- Pollination: Self-fertile
- Biodiversity value: Attracts bees, butterflies, predatory wasps, ladybirds and hoverflies
- Native to: Northern Europe and Russia
- Food Forest Fit: Tall herbaceous layer. Reliably seeds down close to the parent plant. Provides large amounts of biomass from the leaves and dried stems.
- Fun Fact: Archangelica comes from the Greek word “arkhangelos” (=arch-angel), due to the belief that it was the archangel Michael who told of its use as a medicine.
- Pot size: 9cm