Angelica

Angelica, sometimes referred to as,” the herb of the Angels”, was used as a culinary herb as early as medieval times. Used to protect villages, Angelica leaves were thought to contain healing qualities by early adopters of this herb.

Angelica leaves and stems have been used to season foods for ages, while the seeds have been introduced into winemaking, and liquers. This biennial, as seen in the lovely photo by wind dancer, can grow to as tall as six to 8 feet. It’s hollow stems measure around 3 inches in diameter. Angelica prefers growing in cool climates with shade, or partially shaded cover. Growing it is a perennial can be done by cutting off the tiny white flowers when they have blossomed. The Angelica root is pungent, and has medicinal qualities. Oil from the seeds is sweet.

Uses: Using the Angelica herb on seafood, both fish and shellfish, adds variety to these dishes. The stalk is like celery, it can be eaten raw, or as a steamed vegetable. Try it with sugar as you would rhubarb. Angelica roots and stems become ingredients in such liquers and cordials as chartreuse, Benedictine, and anisette.

Cultivation: Angelica seeds germinate slowly. They love rich, deep, moist soil, and being planted in early spring. The plants do best at least 16 inches apart, and in rows 2 1/2 feet apart. You only need one or two Angelica plants to keep supplied.

Harvest; Angelica leaves should be picked when they are fresh and green. The stems can be eaten like you would celery, or steamed. If you choose to use the seeds, allow the plant to go to seed. Pick the Angelica herb plant just before it is completely dried out. You can dry them on a clean towel, and store in containers for use later.