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Angelica
(Angelica
archangelica)
Be
careful not to confuse this herb with Angelica pachycarpa,
which is a purely ornamental plant with no medicinal or culinary
value. A. archangelica has bright green basal leaves
which divide into oval leaflets. A. pachycarpa has
crinkled, shiny, dark green leaves.
Angelica
is a perennial that flowers every two years.
 Cultivation
Start
from seeds directly sown
or begin seeds indoors. Seeds should be sown as soon as possible
after removing them from the plant. If they must be stored,
seal them in a plastic container, and store the container in
the refrigerator.
Plant
angelica in the coolest part of the garden. The soil should
be deep, rich, moist and slightly acid. Soggy soil will cause
the plants to die back. Transplant seedlings when they have
four to six leaves. They have long taproots, so don't delay
transplanting too long.
Once
the plant flowers, it will not come back the next year. You
can cut the flowering stem the first two or three years, but
the fourth year will probably be it's last, so let it flower.
Red
Spider Mites:
These mites attack angelica when conditions
are dry, so spray the underside of leaves daily during dry spells.
If your plants are infested apply sulfur.
The powder
will stick better early in the morning when the plants are damp.
Culinary
Uses
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Chopped
leaves may be added to fruit salads, fish dishes and cottage
cheese in small amounts.
-
Add
leaves to sour fruit such as rhubarb to neutralize acidity.
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Boil
the stems with jams to improve the flavor. Remove the stems
before canning or freezing.
-
Young
stems can be used as a substitute for celery.
Medicinal
Uses
-
Use
Angelica to ease the digestive tract. It eases colic, flatulence,
and spasms.
-
It
is useful in treating anorexia nervosa, cystitis and bronchitis.
-
Angelica
helps to regulate menstruation while easing menstrual pain.
Angelica
should not be used medicinally during pregnancy.
Avoid excessive sun after using angelica oil.
Other
Uses
Use
Angelica in baths and to make potpourri.
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