Angelica

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  • Majestic, architectural and steeped in history, Angelica is one of the most fascinating herbs you can grow. With its towering stems, broad green leaves and spectacular domes of pale green flowers, this impressive biennial has been cultivated in monastery gardens, physic gardens and kitchen gardens for centuries, prized for both its beauty and remarkable culinary heritage.

    Every part of the plant has found its place in the kitchen over the years. The young stems are famously candied to decorate cakes and desserts, the aromatic leaves can be used to flavour stewed fruits and liqueurs, while the seeds add a subtle, sweet spice to baking and homemade cordials. Its distinctive flavour, with hints of juniper, celery and anise, has also made Angelica an important botanical in the production of many traditional gins and herbal liqueurs.

    Despite its grand appearance, Angelica is surprisingly easy to grow in a sunny or partially shaded spot with moist, fertile soil. Left to flower, its nectar-rich blooms are also highly attractive to bees and other beneficial insects, making it as valuable to wildlife as it is to the gardener.

    Vital Stats

    • Latin name: Angelica archangelica
    • Plant type: Hardy biennial herb
    • Height: 150–250cm
    • Spread: 60–100cm
    • Position: Full sun or partial shade
    • Soil: Moist, fertile, well-drained soil
    • Harvest: Young stems, leaves and seeds from late spring through autumn
    • Perfect for: Candying stems, flavouring cakes, desserts, cordials, herbal liqueurs, gin botanicals and creating dramatic architectural displays

     

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