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