Angelica
Angelica (Angelica archangelica)
A striking biennial herb valued for its aromatic stems, medicinal history, and dramatic presence in the garden.
šæ Angelica is a tall, architectural herb native to northern Europe and Asia. Known for its sweet, aromatic scent and long history in herbal medicine, Angelica archangelica has been cultivated for centuries as both a culinary and medicinal plant. Its bold, umbrellaāshaped flower heads and bright green foliage make it a standout in herbaceous borders and cottage gardens.
Angelica has a unique flavour profile: sweet, herbal, slightly musky, and reminiscent of juniper and celery. Different parts of the plant are used in traditional cooking.
Stems
ā¢ Often candied for baking and confectionery
ā¢ Used to flavour liqueurs such as Chartreuse and gin
ā¢ Added to jams and preserves for a subtle herbal note
ā¢ Can be used as a natural sweetener, for example angelica stems can be chopped into small pieces and added to rhubarb to help counteract the tartness and reducing the need for sugar
Leaves
ā¢ Used sparingly in salads or cooked like spinach
ā¢ Added to herbal teas and infusions
Seeds & Roots
ā¢ Used as a spice in baking
ā¢ Common in Scandinavian and northern European cuisine
Note: Only Angelica archangelica is edible. Other Angelica species can be toxic.
