European Angelica

Angelica archangelica
Family: Apiaceae (Umbelliferae)

Table of Contents

1. Description
2. Origin
3. Uses
4. Culture
5. Sources
6. Thanks to...

Description

Angelica is an aromatic biennial plant with upright, ridged, hollow stems and bright green, large, pinnate leaves. Flowers are small, white or greenish in globe shaped compound umbels. Grows 150-240cm tall.

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Origin

Northern Europe: Angelica has been used for centuries as a medicinal and culinary herb. The root's scent attracts deer and fish, it was used by European and North American Hunters. There is not a large market for this plant, the majority of angelica grown abroad is used to produce essential oil. The essential oil (0.4-0.8% fresh weight) contains phellandrene, "-pinene, limonene, caryophyllene, linalool. Angelica also contains furocoumarins, sugar, plant acids, resin, starch, lactones.

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U>ses of Angelica and claims

• Culinary: stems can be steamed and eaten like a vegetable or candied; leaves can be made into a tea; fresh leaves can be added to salads, soups, stews; roots can be used in breads, cakes,
  muffins, and cookies; flavouring ingredient in gin, vermouth, herb liqueurs.
• Medicinal: has been used to treat digestive and bronchial problems; shouldn not be used as a
  medicine during pregnancy.
• Industrial: essential oil is added to perfumes, creams, soaps, ointments, shampoos; will produce
  a dark green dye.

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Culture

• Propagation: Angelica can be propagated by seed or root division. Seeds germinate in 21-28 days. Stratify seed at 15-21 C (60-70 F). Viability of seed decreases quickly so fresh seed is best. It can be seeded directly into the field or started indoors.
• Cultivation: Biennial or a short-lived perennial (about 4 years). Space plants 30 cm in row and 60-90 cm between rows. Angelica may live up to 3 years before flowering.
• Soil Type: Prefers moist, fertile soil with partial shade and will grow in a range of pH from 4.5-7.3.
• Harvest: Angelica should be harvested in early autumn. Harvested roots should be dried between 38-60 C (100-140 F).

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Sources

• Chevallier, A. 1996. The Encyclopedia of Medicinal Plants. Reader's Digest Association.
• Halva, S, L.E.Craker. 1996. Manual for Northern Herb Growers. HSMP Press.
• Keville, K. 1994. Herbs an Illustrative Encyclopedia. Friedman/Fairfax publishers.
• Kowalchik, C. and W. H. Hylton Eds. 1998. Rodale's illustrated Encyclopedia of Herbs. Rodale
  Press.
• McVicar J. 1998. Jekka's Complete Herb Book. Raincoast Books.
• Sturdivant, L, T.Blakely. 1999. Medicinal Herbs in the Garden, Field & Marketplace. San Juan Naturals.

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Thanks to

This demonstration garden was a result of the efforts of Dr. Alan McKeown, Vegetable Scientist, University of Guelph and was made possible with grants from the Ontario Fruit and Vegetable Growers Association and the Tobacco Diversification Program.

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