is a magnificent, very aromatic, bi- to perennial plant with large flowers, typical umbels resembling the cow parsnip. It grows wild in large parts of Europe and Asia. A. has long been used for food and as a panacea with great powers against Evil. Angelica and onions were among the first plants to be cultivated in the North.
The whole plant can be used. It is rich in vitamins with a sweetish taste, the root for tea, young stalks candied for pastries or eaten fresh, the leaves for tea and herbs, fresh or dried. The dried inflorescences are wonderful as everlasting flowers.
The plant grows magnificently to about 2 m tall, but doesn"™t bloom that year. A. thrives in deep moist soil where it often self-sows and creates quite a shrubbery. If the flower stalk is cut off before blooming, the plant returns the next year.
SOWING: Angelica is usually sown in August, 1-2 cm deep directly in the ground. The seeds need a period of cold to germinate. They can also be sown very early in spring or be pre-cultivated in pots which should be put in the freezer compartment of the refrigerator for a few weeks to awaken the seeds and then they can be set out.
SEEDS: 200 seeds/g, one portion yields at least 20 seedlings.