ORIGIN: Angelica is a plant belonging to the Apiaceae family. The fluted stems are composed of jagged leaves made up of numerous small leaflets on short stems, each group forming a ball. The subsequent white flowers form umbrellas. The roots are deep and the plant can easily reach over 1m in height.
USES: The stem and the fresh flowers, harvested during the summer, can be used in the kitchen to flavour a wide range of dishes such as eggs or fish, is candied and is also used in Vermouth. The dried roots can be used for infusions and herbal teas.
CAUTION:Angelica should not be used for those with stomach ulcers and eating too much angelica can cause skin irritations and rashes.
PROPERTIES: Angelica has depressant, calming and digestive properties
Sow: from February - July