Angelica (Angelica archangelica)
Description: Angelica plants are very stately and make arresting statements in gardens. They are biennials or short-lived perennials, sometimes lasting 3 or 4 years. Before flowering the immature stems are about a foot high, then the whole plant becomes a bold 5 to 8-foot presence. After maturing, the stalks of A. archangelica are large, ribbed, smooth, hollow, and often have a light purple cast. The stalk of A. atropurpurea is usually dark purple and the flowering heads are enormous. Each leaf of Angelica consists of numerous leaflets divided into two or three and again divided. The leaf edges are finely toothed. The flower head is a large spherical umbel with numerous tiny greenish-white flowers that are very attractive to bees. The taproots are short, thick and fleshy with many intertwining rootlets. Angelica Archangelica- The leaves look like huge celery leaves that grow on large stems. Bushes average 3-4 feet. Huge ball flowers tower over the bush, and are loaded with bees in summer. Classed as a biennial but can last longer on the coast. Sow in the fall or early spring. It is not a long lived seed, so store in an airtight container in the fridge until ready to plant. Medicinally, the roots and leaves are used as an expectorant for chest ailments, a digestive aid and for urinary tract health. The stems and seeds have been used in confectionary and candied. Young flower heads are eaten in salads, omelettes and grilled with oil and vinegar. The seeds and roots are a source of essential oil, used for Vermouth. Aromatic licorice-flavoured leaves make nice tea, when dried. Fresh leaves can be used salads and cooked with fish or chicken.
