Herb to Know: Angelica

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Thin seedlings to at least 3 feet apart. Thinnings may be transplanted with care, but older plants are difficult or impossible to move successfully. Established angelica plants are not picky about water; they develop large roots that hold water in reserve during dry periods. Although the plant grows quite tall, it generally does not require support, although long flower stalks may tend to fall over in heavy rains.

Harvest the leaves and stems when they are young and tender in spring of the plant’s second year. The roots are most tender in the fall of the plant’s first year, but digging them at that time eliminates the possibility that the plant will have a second year. You may wish to postpone digging until you have gathered the seeds, which develop in great numbers during the second year.

Angelica dies back to the ground in winter, but the roots can survive winter temperatures well below 0°F if water is withheld as winter approaches. Like other biennials, angelica plants die after they set seed, which is usually in the second year. Many gardeners, by cutting off the flower stalks before they set seed, defer the death of the plant until the third year; some claim that the plant often does not flower until the third year.

The main insect pests of angelica are aphids, which appear mostly on the flower and seed heads, but they don’t seem to cause much damage or be of great concern. When harvesting the seed from an aphid-infested plant, freeze the dry umbels for a few days to eliminate pests.

For safety’s sake, do not gather angelica in the wild. Wild angelica is easily confused with the deadly poisonous lookalike, water hemlock (Cicula maculata).

Eating Angelica

Angelica has a variety of culinary uses. Its unique flavor is difficult to describe except by listing its components: musky, bitter, celerylike, aniselike, slightly sweet, fresh. The hollow stems are jellied or candied (see recipe below) and either eaten alone or used to decorate desserts. About 1/4 cup fresh angelica stems, cut in short pieces, can be added to rhubarb to counteract its tartness and reduce the necessary sugar by as much as one-third. The stems and dried roots are sometimes boiled like celery and can be cooked with sugar like rhubarb. The slightly bitter leaves may be served with fish, and sometimes are candied with the stems.

Consuming large amounts of angelica can cause photosensitivity in some individuals, and pregnant women should avoid using any part of the plant.

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