HR301 Angelica Angelica archangelica
Angelica is a biennial plant often grown as an annual. Flowers
have a sweet honey smell. Angelica is a large, rangy plant of northern Europe, that has fresh, pine and
citrus notes. It is very attractive biennial that makes a good focal point in the garden.
Angelica will grow to a height of 4-6 ft. and prefers partial shade and a moist, slightly acidic soil.
Angelica is a favorite flavoring herb in Western culinary art. Angelica jams and jellies are very popular.
Leaf stalk are employed in confectionary.
All parts of the angelica plant are strongly aromatic and edible. The entire angelica herbs is useful.
The seeds, and the oil from seeds and roots, contribute to the complex tastes of various cordials and digestive
Angelica candied stems were a popular delicacy from medieval times though the 19th century, but they're seldom seen
in the kitchen nowadays.
The young leaves can be chopped to add taste to salads, fish dishes and cottage cheese. Fresh stalks can be added
to milk puddings, custard and stewed fruits.
Young leaves and shoots are used commercially to flavor alcoholic beverages. Angelica root is the main flavoring ingredient
of gin, vermouth Benedictine and Chartreuse.