Angelica
Angelica archangelica
Angelica is a stately, architectural biennial herb with huge domed flower heads and a sweet, aromatic flavor. Its candied stems are a classic confectionery decoration and it scents liqueurs like gin and Chartreuse.
- Light
- Part shade to full sun
- Water
- Regular; keep soil moist
- Difficulty
- Moderate
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Overview
Angelica (Angelica archangelica), or garden angelica, is a tall biennial or short-lived perennial in the carrot family (Apiaceae), native to northern and eastern Europe.
Every part is aromatic, with a warm, sweet, slightly musky flavor. Historically it was esteemed as a protective "angelic" medicinal herb and remains best known today for its candied stems and as a flavoring in gin, vermouth, Chartreuse and Bénédictine.
Bold and dramatic, a flowering angelica can reach 2 metres with great spherical umbels, making it a showpiece in herb and ornamental gardens. As an Apiaceae member, it must be distinguished carefully from poisonous relatives like hemlock.
How to identify it
- Flowers: very large, rounded, greenish-white umbels (often 10-15 cm across) on stout hollow stalks in early summer of its second year
- Leaves: large, divided into broad, toothed leaflets on inflated, sheathing leaf bases that clasp the stem
- Stems: thick, hollow, ribbed, often purplish, 1-2 m tall
- Roots: stout, aromatic taproot
- Caution: resembles toxic hemlock and water hemlock; angelica has a sweet aroma and rounded (not flat-topped) flower clusters, but positive ID is essential before any use
Care & growing
Light: Partial shade to full sun; appreciates cooler conditions.
Water: Keep soil consistently moist; it dislikes drying out.
Soil: Deep, rich, moist, well-drained soil high in organic matter.
Temperature: Cool-climate plant, hardy through about USDA zones 4-9.
Feeding: Apply compost in spring; it appreciates fertile ground.
Propagation: Sow fresh seed (viability fades quickly) in late summer or autumn; it usually flowers in its second year, then dies after setting seed unless flower stalks are removed. Self-seeds readily.
Habitat & origin
Angelica archangelica is native to northern and northeastern Europe, including Scandinavia, Iceland and parts of Russia, where it grows in damp meadows, riverbanks and cool mountain areas. It has long been cultivated, especially in northern Europe.
It is grown in herb gardens and ornamental borders in cool temperate climates, favoring moist, rich, partly shaded sites that echo its damp native habitat.
Uses & benefits
Culinary: The young stems are candied as a green confectionery decoration; leaves and stems flavor stewed fruit, and the seeds and roots scent liqueurs, gin and vermouth.
Medicinal: Traditionally used as a digestive tonic and for respiratory and circulatory complaints.
Ornamental: A dramatic architectural plant for the back of borders and herb gardens.
Ecological: The huge umbels are excellent for bees, hoverflies and other beneficial insects.
Frequently asked questions
What is candied angelica?
It is the young hollow stems of angelica preserved in sugar syrup, producing a sweet, bright-green confectionery used to decorate cakes and desserts.
Is angelica used in alcohol?
Yes, its aromatic seeds and roots are a classic botanical in gin, vermouth and herbal liqueurs such as Chartreuse and Bénédictine.
Why must I be careful identifying angelica?
It belongs to the carrot family, which includes deadly look-alikes like hemlock and water hemlock. Never harvest a wild umbellifer for use unless you can identify it with complete certainty.
Does angelica come back every year?
It is typically biennial, flowering and setting seed in its second year and then dying. Removing flower stalks can prolong it, and it self-seeds to maintain a patch.
Angelica guides
In-depth guides for identifying, growing, and caring for Angelica.
