Angelica

"…resists Poyson by defending and comforting the Heart, Blood and Spirits… "

Nicholas Culpepper, The English Physician Enlarged, 1653

Angelica (Angelica archangelica) in pagan times was said to safeguard against evil, especially witchcraft, and was used as a cure-all for infections, including the treatment of the Plague. Also the seeds were burnt in fires to scent the room. The early Christians attributed Angelica with all of the virtues of Michael the Archangel.

This is a herb that has been used to sweeten and flavour food for centuries. Not really a biennial or perennial, it can take 2 or more years before it flowers. Once it flowers and seeds, the plant dies. Grows tall to 2 metres. Leaves are 3-parted and dark green. Stems are bright green with a red tinge. Flowers are small and white, cream or yellow. The oil from the seeds is used in the perfume industry. The resinous gum collected by cutting the the stems and crown of the root is an alternative to gum benzoin or musk in pot-pourri.

This plant should not be used by diabetics as it increases sugar levels!

Growing:

Grow in damp places. This is native to river banks and grows well in the cold countries of Northern Europe. Allow some plants to seed. Cut off other flower heads to stop plant from dying too early. Sow seed in moist shaded soil. Transplant when 15cm tall. Put about 1 metre apart.

Harvesting:

Use the seed, stalks, leaves and root. All are edible. Dry or candy. Propagating seed must be sown immediately, as it does not keep well.

Culinary Use:

Angelica tea is made from pouring hot water on the leaves or seeds, and is used for colds, indigestion and to ‘purify’ the blood. Chew on the seeds for a quick breath-freshener. Seeds are used to flavour liqueurs, wines and bitters. The oil from seeds is used to flavour custards. Candy the stems and leaves using sugar. Mix the stems and stalks with rhubarb to make jam. Leaves can be cooked with fish, spinach or added to salads. Add to wine cups to give a muscatel flavour.

© 2020 West Wollongong Garden Club Inc.