: Treat yourself to fresh herbs right from your garden! The difference when home grown is impressive! All are excellent for adding distinctive flavor to meat, and fish dishes, gravies, soups, salads and vegetables. They are fun to grow and make an attractive garden addition!
From the 10th century on, angelica was cultivated as a vegetable and medicinal plant, and achieved great popularity in Scandinavia in the 12th century and is still used today, especially in Sami culture. A flute-like instrument with a clarinet-like sound can be made of its hollow stem, probably as a toy for children. Other usages include spices.
In 1602, angelica was introduced in Niort, which had just been ravaged by the plague, and it has been popular there ever since. It is used to flavour liqueurs or aquavits (e.g. Chartreuse, B n dictine, Vermouth and Dubonnet), omelettes and trout, and as jam. The long bright green stems are also candied and used as decoration.
Angelica contains a variety of chemicals which have been shown to have medicinal properties. Chewing on angelica or drinking tea brewed from it will cause local anesthesia, but it will heighten the consumer's immune system. It has been shown to be effective against various bacteria, fungal infections and even viral infections.
Prefers the sun, grows 3-8 feet tall.
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 in baths and to make potpourri.