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Angelica archangelica, photo courtesy of Ernst Kucklich
Angelica archangelica, photo courtesy of Ernst Kucklich

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Zones A2, A3, 1-10, 14-24
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Full, Partial
Regular Water

Angelica archangelica

Annuals, Perennials

Native to northern Europe and western Asia. A tropical-looking plant with divided and toothed,yellow-green leaves 2–3 ft. long. When it blooms (in early summer), it sends up a thick, hollowstem to 6 ft. tall topped by a large (4 ft. wide), umbrella-shaped cluster of greenish yellow flowers. Angelica leaves are a nice addition to salads; the leafstalks can be cooked and eaten like asparagus. Both leafstalks and hollow flower stems can be candied and used to decorate pastries. The seeds are used commercially to flavorwines, vermouth, and liqueurs.

Grow in moist, rich soil. Propagate from seeds as soon as they ripen in fall. Because angelica is taprooted and doesn’ttransplant well, sow seeds in place; space plants 4 ft. apart. To prolong plant’s life for a few years, cut out flowering stem after it has formed.

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