angelica

atin name: angelica archangelica

zone: 4-9
type: monocarpic (it dies after setting seed)
light: full sun
height: 8 ft (2.5m)

description:  Produces round umbels of sweetly scented greenish-white flowers in early summer of the second season.  It has large, deeply divided, bright green leaves around the base of the plant, which become smaller around the stem.  The leaves have a dry flavour with a slightly bitter tang and a hint of aniseed.  Stem is hollow and lightly ribbed.  

harvest:  In late spring or early summer, pick young soft leaves to use fresh.  Cut the stems of second-year growth in late spring before the flower heads forms to use fresh or preserve as a candy.  Collect ripe seeds in early fall.

culinary notes:  Stems of second-year growth can be candied for decorating cakes and other desserts, or can be added to stewed rhubarb, jams and marmalade.  Young leaves can be chopped up and added to salads, soups, and stir-fry dishes.  The seeds are used in Moroccan cooking.