Angelica

Gardens Ablaze
	Angelica It can jump off the plate at you but it doesn't have to chase you out of the restaurant. Marshall Rosenthal, on fusion cuisine
Additional Angelica Information Medicinal Uses Recipes Magic & Superstition Herb Index Page Site Map Home Annuals Architectural Elements Backyard Habitat Biennials Bonsai Bulbs Cactus/Xeriscaping Companions Composting Container Gardening Crafts Gardening Q/A Garden Ornamentation Gargoyles Greenhouses Ground Covers Herbs Houseplants Insects/Diseases Landscaping Organics Perennials Ponds Propagation Recipes Roses Seeds Shade Gardens Shrubs/Hedges Tools Trees Vegetables Vines Weeds Wildflowers Wildlife Shop Gardening	Angelica is one of the herbs that is difficult to peg as a either biennial or perennial. It definitely does not fit into the annual category, because it won't flower, seed, and die until the second or third year (which would indicate biennial). If flowering is thwarted, however, the plant can survive for many years (suggestive of a perennial). Therefore, it is something of a perennial biennial, and will be listed as both on this page, since even the botanists are not in agreement on this issue. Angelica is a tall plant (up to 8 feet in some cases), so take this into consideration when placing it in the herb garden. The roots are long, thick, and fleshy. It has bright green, fine leaves and is an attractive plant, that somewhat resembles celery. It has an pervading, aromatic smell somewhat similar to celery, but that some liken more to musk, and others liken more to the smell of Juniper. It has a licorice taste, evident in the entire plant, from roots to seed. The root has a slightly bolder taste than the seeds, and combines well in yeast breads, cakes, muffins, and cookies (press it into the dough before baking). Then glaze or finish in whatever manner you choose. The stems can be candied for a unique, little known treat, and can be used to decorate cakes or puddings. The leaves can be used fresh in salads, soups, stews, or as a garnish. Both the roots and seeds are used commercially to flavor herb liqueurs, such as Benedictine and chartreuse, and the root is a flavoring agent in gin and vermouth. Angelica should be started from seed. It does not propagate well by division or by cutting the offshoots. It prefers rich, moist, well drained soil and partial shade. The leaves can be harvested in the spring of the second year, the roots in the fall of the first year, and the seeds when ripe. Custom Search
Gardens Ablaze