Zones: 4-10
Exposure: Full to Part Sun
Size: 6’H x 2’S
Bloom: Chartreuse, Late Spring to Mid Summer



Angelica Plants

angelica archangelica

Angelicais one of the most versatile herb plants that we offer! The large, lobed leaves and thick, hollow stems of Angelica are a striking addition to garden landscapes and fresh or dried bouquets. This herb grows to an impressive 6 feet, and with its white/pale yellow flowers it is a STANDOUT in any garden.

As a culinary herb, the leaves and stalks of this herb plant are sweet tasting and are terrific for garnishing and candying for desserts. Makes a wonderful tisane that tastes similar to China tea. Try boiling young angelica stalks, toss with butter and serve as an unusual veggie dish!

As a medicinal herb, Angelica root is an antimicrobial and is used to fight infection, to improve energy, and to stimulate circulation. This herb’s carminative properties aide in digestion and reduce gas, while its expectorant and stimulant factors make this a great remedy for common colds and reducing fevers. Add to bath water to aid in the lymphatic system and fight fungal growth.

Also known as “the Root of the Holy Ghost” Angelica was believed to be a charm to ward off evil. Throughout history Angelicawas associated with magic and witchcraft and was revered by Pagans before Christianity took over, and this sweet herb adapted a more popular spiritual significance.


Angelica archangelica
Characteristics: A biennial to a short-lived perennial, depending upon the zone. Lives only 2-3 years if flowering heads are not pruned early. Angelica can reach up to 6 feet. Angelica is hardy up to Zone 4!
Light: Angelica prefers a bit of light shade in areas where hot summers prevail. If you are in a cool summer environment, full sun should be just fine.
Water: Angelica will do best in rich soil with plenty of moisture, but avoid constant ‘wet feet.’ It will grow in dryer conditions, but the plant will not get as big and lush.
Soil: A good, rich soil – lots of organic matter with a pH average of 6.3 will be perfect.
Use: We love to see this herb used as a background planting – makes a lovely full, lush backdrop and attracts bees like crazy when it flowers.

Extras: All parts of the angelica herb, including fruits, leaves, and roots, are sweetly scented.

Angelica plants are in the Apiaceae family (formerly the Umbelliferae family) which makes it related to Dill, Chervil, Caraway, Queen’s Anne Lace and Lovage. Like Lovage, there is a slight celery flavor and it can be used as a substitute for this in recipes. It even resembles celery.

Native to temperate Europe, Siberia and the Himalayan Mountains.

Angelica is one of the herbs that really does better in a moist, somewhat shady position. It can grow well near water, but doesn’t have to be in moist of a location to survive. It’s a tough plant that can handle frost and some drought. Work the soil with compost and organic matter to loosen it up before planting. Once it’s settled in and happy, it will reseed. It’s technically a biennial, but will sometimes survive 3-4 years. In that second year it can grow to six foot tall and four foot wide! If you allow it to self sow you’ll always have it in your landscape.

A note of caution: this plant does contain furanocoumarins that are toxic in large amounts. So, safe in moderate doses.

Try this unusual recipe for a new twist on Angelica – this is best made in the spring when you can gather the freshest and youngest stalks.

Candied Angelica

1 pound Angelica
1 pound sugar

Make sure to choose young, tender Angelica stalks. Look for new and softly colored stalks, wash and trim to 4″ lengths. Put them into a shallow pan, cover with water and boil until soft. Drain and prepare the stalks like you would celery, scraping away tough skin and threads (use a potato peeler). Once cleaned, return to a pan, cover with boiling water and cook for approximately 5 minutes or until tender. Drain and dry the stalks, put them in a bowl and sprinkle each layer with sugar. A 1 to 1 ratio on your layering works. Cover and leave for 3 days.

Put the contents in a heavy bottomed pan or skillet, and bring to a slow boil. Simmer until the Angelica looks tender and almost clear. Drain and then toss the stalks on wax paper that is heavily coated with sugar – the goal is to have the angelica coated thickly. Dry it in the oven on a cookie sheet using the LOWEST HEAT possible. This process can take up to 3 hours. Cool completely and then wrap and store.


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