The angelica officinalis is a very large aromatic plant, of the umbelliferous family, which we like to use in cooking and baking more particularly.
But angelica officinalis also has recognized medicinal virtues, particularly in the fight against fatigue.
In summary, what you need to know is:
Name : Angelica archangelica officinalis
Family : Umbelliferous
Type : Aromatic plant, perennial
Height 1 to 2 m
Exhibition : Sun or shade
Sol Light, well drained and fresh
Harvest From spring to autumn
Planting of the angelica
In spring or autumn, the angelica is normally planted in well loosened soil, ideally mixed with loam .
- Make sure that the angelica officinalis will have room to grow in width, allow for this 50 cm in all directions.
- Do not move the angelica once in place.
Multiplication of the angelica :
This operation is not so obvious but, if it is successful, the satisfaction is immense.
- Collect fresh seeds during the summer.
- Sow directly in the ground, in pots of 3 or 4 seeds.
- Emergence occurs after about 3 weeks.
- Then remove the least vigorous seedlings to keep only one seedling every meter.
- The 1st year only gives rise to leaves.
- It will be necessary to wait 2 years to see the first stems grow.
Maintenance, size of the angelica
Easy to maintain , the angelica requires very little care… once she’s settled in.
- Water in case of drought or extreme heat.
- If you do not wish to harvest the seeds, remove the flowers before they go to seed.
Angelica in winter :
Before the first frosts, usually in November depending on the region, you can cut the dry leaves flush with the ground.
- Fold down the stems in the fall.
- Collect the seeds if necessary for sowing the following spring.
Angelica officinalis and harvest
All parts of the angelica officinalis are harvested.
- The edible and aromatic roots are harvested in the autumn of the first year.
- The stems are harvested in the spring of the second year.
- Stems are harvested the year after sowing.
Use of angelica
On consumes all the parts of the angelica both the roots as well as the petioles and stems.
In addition to the therapeutic virtues recognized for a long time, angelica is used in the composition of many recipes.
- It is used in pastry making where, once candied, it can be used to decorate desserts.
- Angelica officinalis is also used in Gin and some liqueurs and wines.
- It can also be carved to flavor dishes, it is part of the same family as parsley, carrot or dill.
- We cook the leaves in a salad, or cooked like spinach.
Cutting the flowers as you go along will extend the life of your angelica.