Cultivation of Angelica

Site: Angelica is best grown in a light shady area of your herb garden. When planted in full sun, take care to add mulch to the soil around the plant. Make sure that the soil is moist and deep.

Propagation: Allow plant to self-seed or sow fresh seeds in early autumn. Seeds lose their viability within three months so make sure you buy them from a reputable dealer that knows its stuff. This herb does not propagate well by division or by cutting the offshoots.

Growing: Sow angelica in early autumn where it is to grow. If you have to transplant the seedlings, it should be done in early spring before the taproot becomes has developed. A little protection from the wind is needed. It prefers rich, moist, well drained soil and partial shade. Regular watering in dry weather is necessary. Leave 2 to three feet between plants as plants can become quite prolific. It won’t flower, seed, and die until the second or third year. If flowering is thwarted (not allowed to come to seed), the plant can survive for many years.

Harvesting: Cut stems before midsummer for crystallizing. The leaves of this herb can be harvested in the spring of the second year (before flowering), the roots in the fall of the first year, and the seeds when ripe in late summer.

Culinary Uses: Seeds may be mixed with stems and used to flavor alcoholic beverages, like gin, vermouth and chartreuse. Leaves may be cooked with tart fruits like rhubarb to reduce the acidity. Fresh chopped leaves may be mixed with spearmint and mayonnaise for a refreshing sandwich spread. Stems may be crystallized for decorations for cakes and jellies.