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.
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.
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.
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.
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.
Use Angelica in baths and to make potpourri.