Angelica information as a Herb

Angelica

Also known as European Angelica, Garden Angelica and Root of the Holy Ghost. From the family Umbelliferae.

Angelica in its many forms is a native of Europe, Asia and North America. It is also widely cultivated as a garden plant. Wild angelica is found in moist fields and hedgerows throughout Europe. American angelica is found in similar growing conditions in Canada and north-eastern and northern central states of America.

'Angelica' probably comes from the Greek angelos, meaning 'messenger'. There is a legend that an angel revealed to a monk in a dream that the herb was a cure for the plague, and traditionally angelica was considered the most effective safeguard against evil, witchcraft in particular. Certainly it is a plant no self-respecting witch would include in her brew.

Angelica is an important flavoring agent in liqueurs such as Benedictine, although its unique flavor cannot be detected from the others used. It is also cultivated commercially for medicinal and cosmetic purposes.

Species

Angelica archangelica

Angelica

Biennial and short-lived perennial (about 4 years). Ht 1-2.5m (3-8ft), spread lm (3ft) in second year. Dramatic second-year flower heads late spring through summer, greenish-white and very sweetly scented. Bright green leaves, the lower ones large and bi- or tri-pinnate; the higher, smaller and pinnate. Rootstock varies in color from pale yellowish beige to reddish-brown.

Angelica sylvestris

Wild Angelica

Also known as Ground Ash, Jack Jump About, Water Kesh.

Biennial. Ht 1.2-1.5m (4-5ft). White flowers in summer often tinged with pink; smaller than flowers of

A. archangelica - Lower leaves are large, pinnate and sharply toothed. Stems often have a purple tinge. Rootstock is thick and grey on the outside.

Angelica atropurpurea

American Angelica (left)

Also known as Bellyache Root, High Angelica, Masterwort, Purple Angelica and Wild Angelica.

Biennial. Ht 1.2-1.5m (4—5ft). Flowers resemble those of A. archangelica - white to greenish white, late spring through summer.

Leaves large and alternately compound. Rootstock purple. The whole plant delivers a powerful odour when fresh.

Angelica sinensis

Chinese Angelica

Also known as Dang Gui, Women's Ginseng.

Propagation

Seed

Angelica can only be grown from seed but, as it loses viability after 3 months, sow preferably when fresh, in the autumn. (If for some reason this cannot be done, store in a refrigerator and sow in the spring in tiny pinches.) As seedlings do not transplant well, sow in planting position and thin out all but the best plants once germination has occurred. II transplanting is unavoidable, do it when seedlings are small, before the tap roots are established.

When planting out or thinning seedlings leave lm (3ft) between plants. If maintaining for another season mark spot as the plant will die back fully during the winter. If the plant has flowered and seeded, cut back and dig up roots. If you want thousands more angelicas compost the flower head; if not, bin it.

Pests and diseases

Black fly can be removed easily with liquid horticultural soap.

Maintenance

Spring: Clear ground around existing plants. Plain out autumn seedlings. Sow seed.

Summer: Cut stems of second year growth for crystallizing. Cut young leaves before flowering to use fresh in salads or to dry for medicinal or culinary uses. It cannot be stressed often enough that angelica needs plenty of water and if in summer the leaves turn a yellowish green, it is usually a sign that the plant needs more water.

Autumn: Seed sowing time.

Winter: No need for protection.

Garden Cultivation

Angelica dislikes hot humid climates and appreciates a spot in the garden where it can be in shade for some part of even day. But it can be a difficult plant to accommodate in a small garden, as it needs a lot of space. Site at the back of a border, perhaps near a wall where the plant architecture can be shown off. Make sure that the soil is deep and moist. Add well rotted compost to help retain moisture. Note that angelica dies down completely in winter but green shoots appear quickly in the spring. Angelica is a biennial plant forming a big clump of foliage in the first summer and dramatic flowers the second, dying after the seed is set. A plant will propagate itself in the same situation if allowed to self: seed. But by cutting back in the autumn, and preventing the flower-head from seeding, the same plant can be maintained as a short-lived perennial for approximately 4 years.

Harvest

Harvest leaves for use fresh from spring onwards; for diving, from early summer until flowering. Wild angelica is harvested in early autumn. Pick flowers in early summer for dried flower arrangements. Collect seeds when they begin to ripen. Harvest roots for use medicinally in the second autumn immediately after flowering and dry.

Container growing

Angelica is definitely not an indoor plant, though if the container is large enough it can be grown as such. Do not over fertilize and be prepared to stake when in flower. Be wary of the pot toppling over as the plant grows taller.

Culinary

Young leaves of Wild Angelica can be used as an aromatic in salads and the seeds are used by confectioners in pastry.

Candied Angelica

Angelica is now best known as a decorative confectionery for cakes. There is a bright emerald, apparently plastic, specimen sold commercially as angelica, which cannot compare with home-made, pale green candied angelica; this tastes and smells similar to the freshly bruised stem or crushed leaf of the plant.

• Angelica Stems
• Granulated sugar
• Water
• Caster sugar fur dusting

Choose young tender springtime shoots. Cut into 8-lOcm (3-4in) lengths. Place in a saucepan with just enough water to cover. Simmer until tender, then strain and peel off the outside skin. Put back into the pan with enough water to cover and bring to the boil, strain immediately and allow to cool.

When cool, weigh the angelica stalks and add an equal weight of granulated sugar. Place the sugar and angelica in a covered dish and leave in a cool place for 2 days. Put the angelica and the syrup which will have formed back into the pan. Bring slowly to the boil and simmer, stirring occasionally, until the angelica becomes clear and has good color. Strain again discarding all the liquid, then sprinkle as much caster sugar as will cling to the angelica.

Allow the sterns to dry in a cool oven (100°C, 200°F, Gas 1/4). If not thoroughly dry they become mould) later. Store in an airtight container between greaseproof paper.

Stewed rhubarb

If when you cook rhubarb or gooseberries you add young angelica leaves, you will need to add less sugar. It is not that the angelica actually sweetens the fruit but its muscatel flavor cuts through the acidity of the rhubarb. 900g (21b) rhubarb 225g (8oz) angelica stems 1 orange juice and rind 150ml (5fl oz) water 50g (2oz) sugar

Medicinal

Angelica stimulates the circulation. It also has antibacterial and anti-fungal properties.

Young leaves can be made into a tea, the flavor resembling China tea. Drink last thing at night for reducing tension, good for nervous headaches, indigestion, anaemia, coughs and colds. The tea made from the root is soothing for colds and other bronchial conditions made worse by damp, cold conditions.

Externally it is used in bath preparations for exhaustion and rheumatic pain. Crushed leaves freshen the air in a car and help prevent travel sickness.

American angelica can be used much as you would its European relatives, but its most common use is medicinal, for heartburn and flatulence. Chinese angelica is a blood tonic used in Chinese herbal prescriptions.