Angelica archangelica

Apiaceae

Angelica

A hardy, fast growing herb up to 2 metres tall. Lives 2 to 3 years only.
Grows fast over spring, dies down to the roots in winter.

Uses

Roots, leafstalks and stems are split and candied.
Stems and roots are eaten raw in Scandanavia. Leaflets are sometimes boiled and eaten like spinach (but they are bitter). Fruits are used in herbal medicines.

Culture

Likes moist soil and well drained, full or filtered sun; protection from strong winds. Feed regularly.

Propagation

Seed

Cultivars

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Plant Health

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More info

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