Recently I was researching an article for Wisconsin Herbalist Magazine. I was writing an article on Herbs for Saints. I came across this herb in my readings and decided to make it my
Herb of the week - Angelica (Angelica archangelica)
Also known as European Angelica or Root of the Holy Ghost, this tall, sweet-smelling herb resembles its close relative
parsley and cilantro, but with a much taller more branchy and thickly stemmed
look. You can candy the stems and use as
a cake decoration and dry the seed, leaves and root to use in healing
teas. The seeds of this plant are used
to flavor gin. In the evening a light
breeze will carry the light sweet scent of the flowers, so do not plant too far
from your back door or porch so you can enjoy this pleasant smell.
Historically this northern European native was thought to
ward off evil spirits. It figured
prominently in pagan ceremonies and may have gotten its scientific name from
the fact that it flowers around May 8 the feast day of St. Michael the
Archangel.
To Grow
This a biennial you can train to be a short-lived perennial
that lives no longer than 4 years. It
does well in zones 4 through 9. It will
grow as tall as 8 feet and can in the second year spread to 3 feet. Also in the second year it flowers in late
spring with dynamic flower heads that look like great rounded Queen Anne’s lace
umbrels. The greenish white sweetly scented
flowers are its most striking attribute.
The leaves are bright green and large with shapes differing from bi- or
tri-pinnate.
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| growing wild in Alton, IL |
This plant can be grown from seed or planting out seedlings
in autumn. Sow the seed uncovered as angelica needs light to germinate. You also need to grow the pant from fresh
seed, so if you are not planting it shortly after seed, you will need to keep
the seed in the refrigerator to keep the seed viable. You can sow seeds indoors
in early spring in peat pots placed in plastic bags in the refrigerator after 6
to 8 weeks place in bright indirect light at 60 degrees F. Angelica transplants poorly so it is
sometimes better to just sow the seed in the fall where you want it to
grow. Once the seed has sprouted thin to
3 feet apart. This plant needs large
amounts of water so watch for the leaves to turn yellowish green as a sign that
water is needed. It will thrive in the
shade and needs a large amount of space to grow. It is great as a border plant and looks
stunning against a wall. It needs a deep
and moist soil. It is good to add mulch
and /or compost around the plant to help the soil retain moisture.
The plant will die back at the onset of winter, but new
shoots will come up early in the spring.
Angelica will bloom in the second or third year in June or July. The flowers in a greenish color, resemble
fennel blossoms and are honey-scented. Once seed is set in the second year, the
plant will die. If your cut the plant
back in the autumn and remove the seed heads before they set seed, you can keep
the plant living for up to 4 years. It
will also self-seed in the same location if allowed to set seed.
To Use
During the second year cut the stems and use them for
crystallizing. For use in salads cut the
fresh new leaves up until the time the plant flowers. Use these leaves also to
dry for culinary and medicinal uses. Collect seeds when they begin to
ripen. Harvest roots for use medicinally
in the second autumn immediately after flowering and dry. Cut the stems at a
node (where the leaf attaches to the stem) several inches above the
ground. Strip the leaves from the cut
stems. When harvesting seeds enclose the
whole seed head in tissue or muslin when nearly ripe to prevent
shattering. Use a spading fork to dig up
the roots, but do so in dry, not rainy weather.
Angelica is now best known as a decorative confectionery for
cakes. Homemade, pale green candies
angelica tastes and smells similar to the freshly bruised stem or crushed leaf
of the plant. If you like rhubarb, but want
to use less sugar, add a few young angelica leaves and the muscatel flavor will
cut the acidity of rhubarb making it seem sweeter.
There is some research to suggest that Angelica is either a
carcinogen or an anti-cancer compound.
The scientific research is continuing.
Medicinally Angelica stimulates circulation. It is also anti-bacterial
and anti-fungal properties. The young
leaves can be made into a tea whose flavor resembles black China tea. If you drink a tea made with Angelica before
bed to reduce tension. It is also good
for treating nervous headaches, indigestion, anemia, coughs and colds. You can also use it in bath preparations to
assist with exhaustion and rheumatic arthritis pain.
Recipes
Candied Angelica
angelica stems
granulated sugar
water
caster sugar (powdered) for dusting
Choose young tender springtime shoots. Cut into 3 to 4 inch lengths. Place in a saucepan with just enough water to
cover. Simmer until tender, then strain
and peel off the outside skin. Put back
into the pan with enough water to cover and bring to a boil, strain immediately
and allow to cool.
When cool, weigh the angelica stalks and add an equal weight
of granulated sugar. Place the sugar and
angelica in a covered dish and leave in a cool place for 2 days.
Put the angelica and the syrup which will have formed back
into the pan. Bring slowly to the boil
and simmer, stirring occasionally, until the angelica becomes clear and has
good color.
Strain again, discarding the liquid, then sprinkle as much
caster sugar as will cling to the angelica.
Allow the stems to dry in a cool oven (200 degrees F.) If not thoroughly dry, they will become moldy
later. Store in an airtight container
between grease-proof paper.
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