Angelica

Angelica makes an attractive backdrop for other plants, not only because of its height. Angelica’s bright green leaves, made up of three finely toothed leaflets, and its stems also are a pleasing contrast in the garden. Angelica’s long sturdy hollow stems are ribbed. Delicately coloured, they start out purple at the base and lighten to a pale yellow green.

All parts of the aromatic plant have culinary or medicinal uses, but it is best known for its candied stems, used as a cake decoration. The stems and seeds for use in confectionery and flavouring and the preparation of liqueurs. (e.g. Chartreuse, Bénédictine, Vermouth and Dubonnet). Angelica seeds and angelica roots are sometimes used in making absinthe.

In their first year, plants produce leafy bushes, and then die back in winter. They reappear in spring to reach their full potential. They do best in a part sun position with lots of water.

Sowing: Sow as soon as possible.
Since Angelica seeds have both a low germination rate and the seed is comparatively short lived, we would recommend keeping the seeds sealed in their packs, in the fridge.  Germination rates can be improved by cold stratifying the seed prior to sowing. To do this mix equal parts of seed and damp sand in a container and store in the refrigerator (not freezer) for 6 weeks. Do not use sand that is dripping wet otherwise your seeds may rot.  Remove the container from your refrigerator and sit the container in lukewarm water overnight before sowing out the seeds. This process tricks the seeds into thinking they’ve experienced a cold Winter and the warm soak afterwards helps to speed up germination.

The seedlings should be transplanted when they have their first set of true leaves and are still small Young seedlings, but not older plants, are amenable to transplantation, so plant into their final positions at a distance of about 1m (3ft) apart..

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