Angelica archangelica is a showy aromatic herb that has both medicinal and culinary uses. Angelica's name honors the archangel RaphaeI, who is said to have revealed to a monk that the plant could cure the plague.
Gardening Herb
Native to northern Europe,
Angelica archangelica grows to 4ft. (1.2 m) and has ribbed hollow stems, compound leaves and a flowering stem that can reach 6ft. (1.8 m), although it often does not appear until the third year. Ornamental angelica (A. pochycorpo) grows to about 3.5 ft. (1 m) high and has shiny dark green leaves. It is mostly grown or its ornamental value.
Purple-stem angelica (
A. atropurpurea) has similar uses to A. archangelica. It grows to about 6 ft. ( 1.8 m), has stems suffused With purple, and pale green to white flowers. The most striking species is the beautiful
A. gigas, which grows to 6 ft. (1.8 m), with deep garnet buds opening to large wine red to rich purple flowers.
Position - Angelica requires a shady position in well-drained but moist and slightly acidic soil that has been enriched with compost. Allow a distance of 3.5 ft. (1 m) between plants.
Propagation - Plant angelica seed soon after collection. Mix the seed with damp, but not wet, vermiculite and place the mixture in a sealed plastic bag. Store in the crisper section of the refrigerator for 6 to 8 weeks before planting into seed trays. Barely cover the seed, and keep the soil mois. Transplant seedlings when around 4 in. (10 cm) high or when the fifth and sixth leaves emerge.
Maintenance - Plants die once the seed has matured, but you can delay this by removing the emerging flower stem. First year plants will die back in winter but will grow readily in spring. Water regularly.
Pests and diseases - This plant is virtually pest and disease free. The flowers are attractive to many beneficial insects, including parasitoid wasps and lacewings.
Harvesting and storing - Harvest the leaves and flowering stalks in the second year. Dig the roots at the end of the second year, then wash and dry them. Gather the seed when brown and dry.
Herbal Medicine
Angelica archangelica. Part used: roots. Angelica is an important digestive tonic in European herbal medicine. It stimulates the production of gastric juices and can relieve symptoms of poor appetite, dyspepsia and nausea.
Angelica can also reduce the discomfort of flatulence, stomach cramps and bloating. It is a warming herb and suited to individuals who suffer from the effects of cold weather. For the safe and appropriate use of angelica you'd better consult your healthcare professional. Do not use angelica in greater than culinary quantities.
Cooking - Angelica is a popular boiled or steamed vegetable dish in some Scandinavian countries; it has a musky, bittersweet taste. The dried seeds and stems are used (in maceration or via the essential oil) in vermouth and liqueurs such as
Chartreuse and
Benedictine.
Crystallized leaves and young stems are a popular decoration for cakes and sweets. Blanch young shoots for use in salads. Use leaves and stalks in marinades and in poaching liquids for seafood. Add leaves to recipes for tart fruits, such as rhubarb. They cut the acidity, and their sweetness allows you to reduce the amount of sugar.
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