Angelica

Angelica is a short-lived seed that should be sown within a year of being harvested (we only sell seed from the most recent harvest). If you’re storing it for more than a few weeks, we recommend keeping it in the fridge.

For best results, angelica seed should be exposed to cold, moist conditions prior to sowing (see our blog post on stratification for more details). This can either be done by sowing outdoors in the autumn, or by mixing it with moist sand and keeping it in a sealed bag in the fridge for approximately one month prior to sowing in the spring. Either way, sow the seeds on the surface and gently press into the soil; don’t fully cover the seeds as they require some light to germinate. If you do sow seeds in the autumn we recommend using deep trays protected with a mesh to stop birds or rodents from getting in.

Alternatively, you can follow the plants’ natural cycle by sowing seed in early Summer, which is when seeds naturally mature and fall from the plant. Freshly fallen seed can germinate profusely without stratification, especially if there is rainfall or you are watering your beds. But once the seeds have been dried (which is required for storage) it seems they develop dormancy mechanisms which require some stratification prior to sowing.

Pot up as soon as the seedlings have grown its true leaves then plant out when it has grown to around 4-6 inches. Being a biennial, it doesn’t flower until the second year (and then the plant dies), but it can still get very big in the first year, so allow a spacing of around 1m between plants. It is generally said to be a shade-loving plant, but we find it also grows very happily in full sunshine.

Once you have plants established in your garden you may find that you can simply pot up or transplant self-seeded plants every year rather than sowing new seed every year.

Angelica leaves, stem, root and seed all contain similar aromatic oils, largely terpenes such as pinene, camphene and limonene making it very popular with epicureans, distillers and herbalists alike. Gin, Chartreuse and many herbal formulas would be nowhere without it.

Like many of the Apiaceae family, A. angelica does contain furano-coumarins that can cause light-sensitivity if angelica-touched sensitive skin is exposed to the sun, so please be careful when picking or harvesting.

Used in herbalism as an aromatic and warming remedy that calms digestion, clears the chest, drains damp, invigorates the blood and soothes menstrual irregularities. For digestion it is used to stimulate the appetite and as a smooth muscle relaxant, it settles irritable bowel. Its warming nature circulates in the chest and can help clear congestion in coughs, colds and flus. Its antimicrobial and fluid transforming properties make it useful for urinary infections. Like many plants that thrive in the damp, it’s useful for gardener’s aches and pains that get worse in the wet winter (meadowsweet and willow are two others). To help with period pain or a slow start use with cramp bark, calendula and ginger.

You can make a poultice with warm leaves for aching joints or a chill on the chest by ’steaming’ whole leaves in a steam basket for a couple of minutes and then applying warm (not too hot) to the needful area.

Use the leaves on salads for a uniquely angelic culinary experience.

Harvest the roots in the autumn of the first year (or the Spring of the second year before its energy ascends from the root into flower production). They need a good clean so scrub, trim off any small rootlets and then slice into 0.5cm slices. lay out on a drying rack and dry at 35-42C.

For taking as a tea; 1-3 g of the dried root infused in a covered cup of freshly boiled water for 10 minutes.

Useful in syrups.

A tincture or tonic wine is easily made to your own delicious recipe – add some orange peel and cinnamon for a winter warmer.

And if you really want to test your kitchen apothecary skills then angelica candies made from the spring- fresh green leaf stems are a delicious digestif.