Angelica archangelica

A large biennial herb with glossy green leaves and self-seeding white flowers which bloom from midsummer. It is a hardy plant which can grow to a height of 3-6 ft. It thrives in colder, northern climates, growing well in rich soil and partially shaded areas. Its tiny flowers are gathered into one large umbel and its large leaves are divided into small leaflets arranged in groups of three.

The leaf stalks can be cooked with cranberries or rhubarb to reduce acidity, while the roots and stems can be cooked and eaten as a vegetable.

The taste of angelica is similar to that of juniper and, like juniper, the oils made from its leaves, roots and seeds are used to flavor gin an liqueurs.

Used: Nowadays angelica is best known in its candied form, with the bright green stems used to decorate cakes and desserts, but in the past all parts of the herb were used. The sweet leaves can be added to preserves or fruit dishes, or dried and used as a tension-reducing herb tea.

Legend: Angelica is said to protect against evil spirits and witchcraft; for that reason it is known as "The root of the Holy Ghost".
               According to folklore, angelica takes its name from the archangel who recommended its use in times of plague.