Next time you have a martini, savor the flavor and remind yourself it comes from the Angelica root. Angelica herb is a European plant that has been a flavoring agent in many popular types of liquor, including gin and vermouth. The Angelica plant has a long history of use as a seasoning, medicinal, and tea. Although not commonly cultivated, growing Angelica will increase the variety and interest of flavors in your herb garden.
I. Appearance and Characteristics
Angelica archangelica, commonly known as angelica, garden angelica, wild celery, and Norwegian angelica, is a biennial plant from the family Apiaceae, a subspecies of which is cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species (Conium, Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty. Synonyms include Archangelica officinalis Hoffm. and Angelica officinalis Moench.
During its first year, it grows only leaves, but during its second year, its fluted stem can reach a height of 2.5 meters (just over 8 feet), and the root is used in flavoring preparations. Its leaves consist of numerous small leaflets divided into three principal groups, each of which is again subdivided into three lesser groups. The edges of the leaflets are finely toothed or serrated. The flowers, which blossom in July, are small and numerous, yellowish or greenish, are grouped into large, globular umbels that bear pale yellow, oblong fruits. Angelica grows only in damp soil, preferably near rivers or deposits of water.
II. How to Grow and Care
Sunlight
Angelica’s light preference is dependent on the climate. Angelica is native to colder climates and prefers cooler, moister soils. If you live in an area that tends to be warm, it is a good idea to place your angelica in a location that receives partial shade. When grown in cooler climates, this herb will need full sun.
Temperature and Humidity
The native temperature range of angelica is, for the most part, cool. If you live in USDA Zones 4-7, your angelica should do perfectly fine.
Watering
If your angelica patch is not located in a place that receives consistent moisture from sufficient rainfall or runoff, you must water the plant often. Your herb’s soil should always be damp and cool to the touch but not drenched.
Soil
Since angelica is highly adaptable, the only strict requirement regarding soil is moisture; it must be moist. Other than that, almost any conditions will do, but it will thrive in slightly acidic soil, with a pH no higher than 7.0. You can check the soil pH easily with a simple test, then amend as needed, but your plant should not suffer unless the soil is highly alkaline.
Fertilizing
Like most herbs, there is no need to fertilize your angelica. You may find it beneficial to mix some compost into the site where you intend to plant, but that should be all you need to do.
How to Grow in Pots
Angelica looks pretty in pots as a tall backdrop for other plants and spillers. Choose a pot (with drainage holes) that’s large enough to accommodate the roots. Fill a 16-inch pot with sand, perlite, and a good-quality potting mix. Water the plant weekly to keep it moist but not soggy. Keep the pot in full sun or part shade.
How to Grow from Seed
While propagation using mature plants is possible, angelica has a very deep taproot that can become easily damaged, so starting from seed is the easiest and most successful method. To propagate angelica from seed, take these steps:
- Start in early fall by locating a usually moist area where the plant can grow.
- Place a sheet of lightproof black plastic over the area to kill any vegetation, then remove the plastic just before the first frost.
- Rake the area to remove any remaining grass or vegetation and break up the soil.
- Wet the soil before pressing your angelica seed evenly about 1/4 inch into the soil.
- Angelica needs to stratify or have a period of cold or warmth before germination, so let it go over the winter.
- As the spring thaw occurs, begin applying regular moisture to the seedbed. You should see signs of germination as soon as the soil temperature begins to warm.
To sow indirectly, do this:
- You can stratify the seeds before planting by placing them in a plastic bag with moist peat and sand and refrigerating for 21 to 60 days. Or you can plant in peat pots in the fall and leave the pots out over the winter uncovered.
- Start seeds in peat pots that can be directly planted or torn away.
- Make your planting medium with a mix of peat moss, perlite, and sand. Keep this moist.
- When true leaves have formed and seedlings are sturdy, take them outside to harden off.
- Plant the seedlings in the pots before they reach 4 inches and begin to establish that troublesome tap root.
Overwintering
Angelica self-seeds when it flowers and often dies when it does this. To keep your angelica in good shape over the winter, cut off flowers before they set seed or cut the plant down to the ground in the autumn for the winter.
Pests and Diseases
The plant is moderately attractive to the usual suspects in the garden, including aphids, spider mites, and leafminers. To remove these pests, use insecticidal oils or soaps, such as neem oil.
Though the plant likes moist soil, crown rot and root rot can cause problems if these fungal diseases appear during very wet conditions caused by overwatering or excessive rain. The plant will turn yellow, wilt, and die. As soon as you spot this happening, remove the dying plant and dispose of it so the spread of the disease slows down. Amend heavy soils that do not have good drainage to mitigate the problem though rot is tough to eradicate.
III. Uses and Benefits
From the 10th century on, angelica was cultivated as a vegetable and medicinal plant, and achieved popularity in Scandinavia in the 12th century and is used especially in Sámi culture. It was once used as an herb in Sámi cooking, and known as kvanne.
It is used to flavor liqueurs or aquavits, (e.g., Chartreuse, Bénédictine, Vermouth, and Dubonnet), omelets and trout, and as jam. The long bright-green stems are also candied and used as food decoration. Angelica is unique among the Umbelliferae for its pervading aromatic odor, a pleasant perfume entirely different from fennel, parsley, anise, caraway, or chervil. It has been compared to musk and to juniper.
Angelica archangelica roots are among the most common botanicals used in gin distillation, often used in concert with juniper berries and coriander as a chief aromatic characteristic for gin. They are also used in absinthes, aquavits, and bitters. The hollow stems of Angelica archangelica may be eaten. The stems are picked clean of their leaves, crystallized in sugar syrup and colored green as cake decoration or as candy.
IV. Harvesting and Storage
Harvest angelica when its leaves and stalks are young and tender, around June. Mix into salads for a slight licorice flavor. Or make candied angelica using these tender young stems.
Find Where to Buy the Best Garden Angelica (Angelica archangelica)
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