Angelica – Growing Guide

Overview

• Name: Angelica
• Botanical Name: Angelica archangelica
• Plant Family: Apiaceae (Carrot Family)
• Native to: Northern Europe

Description

Angelica is a biennial or short-lived perennial that can grow up to 1.5 to 2 meters (5 to 6.5 feet) in height. It features large bipinnate leaves with serrated leaflets and a thick, hollow stem. The plant produces rounded clusters of small, greenish-white flowers that bloom in its second year. Angelica’s roots, stems, seeds, and leaves are all aromatic and edible.

Interesting Facts

1. Angelica has been used in traditional medicine for centuries. It is known for its digestive, diuretic, and anti-inflammatory properties, and has been used to treat ailments such as indigestion, gas, and respiratory issues.
2. In medieval Europe, Angelica was believed to have magical properties. It was thought to ward off evil spirits and plague. The plant was named after the Archangel Michael, who, according to legend, revealed its medicinal virtues.
3. Angelica is used in the production of spirits such as gin and chartreuse.
4. The stalks of Angelica can be candied and used as decoration for desserts.
5. The flowers of Angelica are highly attractive to a variety of pollinators, including bees and butterflies, as well as beneficial insects which control pests. This makes it a valuable plant for gardeners looking to support pollinator populations.

Basic Growing Information

• Sun Requirements: Partial shade
• Water Requirements: Medium to high
• Soil Types and Properties: Moist, fertile, well-draining soil rich in organic matter
• Soil pH: 6.0 – 7.0
• Pot Size for Container Growing: At least 40 cm (16 in) deep

Planting

Angelica is a cool to cold-season crop, and prefers temperatures below 22°C (72°F) for optimal growth.

• Best Time to Plant:
  • Climates with freezing winters: Start seeds indoors in early spring, transplant outdoors after the last frost.
  • Climates with milder winters: Direct sow seeds in late autumn or early spring.

Note: Check gardening calendars for the best planting times in your location

• Spacing: Plant seeds 60-90 cm (24-36 in) apart; rows should be 90-120 cm (36-48 in) apart.
• Seed Sowing Method: Direct sow or start in seed trays.
• Seed Sowing Depth: 0.5 cm (0.25 inch) deep
• Time to Harvest: 18 months. Roots and leaves can be harvested in the first year; seeds and stems in the second year.
• Mature Height/Spread: Up to 2 meters (6.5 ft) tall, with a spread of 1 meter (3 ft).
• Grown From: Seeds, division of roots.

Care and Maintenance

• Watering Tips: Keep soil consistently moist.
• Fertilization: Apply a balanced organic fertilizer in spring.
• Pruning: Not necessary except for removing dead or damaged leaves.
• Support: Generally not required unless in a very windy location.

Growing Difficulty

• Moderate Difficulty

Growing Tips

• Protect young plants from strong winds and frost.
• Mulch to maintain soil moisture and temperature.

Companion Plants

• Good companion plants include: Members of the cabbage family and chives.
• Avoid planting near: Dill and caraway.

Common Pests and Diseases

• Pests: Slugs and aphids.
  • Prevention and Control Methods: Use organic slug baits and encourage beneficial insects for aphids.
• Diseases: Leaf spot and powdery mildew.
  • Prevention and Control Methods: Provide good air circulation, avoid overhead watering, and practice crop rotation.

Harvesting

• Harvest Time: Harvest leaves in the first year as needed. In the second year, harvest stems before flowering and roots in autumn.
• Harvesting Tips: Use a sharp knife to cut leaves and stems. Dig up roots carefully to avoid breaking.

Propagation

• Propagate by seed or by dividing the root in early spring.

Culinary Uses

• Leaves and Young Shoots: The fresh leaves and young shoots of Angelica can be used to add a unique flavor to salads. They have a slightly sweet and aromatic taste, which can complement a variety of greens and other salad ingredients. Additionally, these parts of the plant can be used as a flavoring in soups and stews. When added to broths, they impart a mild, herbaceous flavor that enhances the overall taste of the dish.
• Candied Stems: One of the most popular culinary uses of Angelica is its candied stems. The process of candying involves boiling the stems in sugar syrup until they become tender and infused with sweetness. These candied stems are often used in baking and confectionery. They can be chopped and added to cakes, cookies, and pastries for a sweet, aromatic touch. Candied Angelica is also used as a decorative element on desserts, providing both flavor and visual appeal.
• Roots and Seeds: The roots and seeds of Angelica are also used in culinary applications, though less commonly than the leaves and stems. The roots can be dried and ground into a powder, which is then used as a spice in various dishes. They have a slightly bitter, earthy flavor that pairs well with meats and hearty vegetables. The seeds, on the other hand, have a strong, aromatic flavor similar to fennel or anise. They can be used to flavor breads, cookies, and savory dishes.
• Liqueurs and Spirits: Angelica roots and seeds are key ingredients in the production of certain liqueurs and spirits. Notably, they are used in the making of gin, where they contribute to the drink’s complex botanical flavor profile. Angelica is also a component of Chartreuse, a French liqueur made by Carthusian monks, and other herbal liqueurs.
• Infusions and Teas: The leaves and roots of Angelica can be used to make herbal teas and infusions. These beverages are not only flavorful but also believed to have digestive and calming properties. To make an infusion, the dried leaves or roots are steeped in hot water for several minutes, allowing their flavors and beneficial compounds to be released.

How to Make Candied Stems of Angelica

Candied stems of Angelica are a delightful addition to a variety of desserts and confections, known for their sweet, aromatic flavor and vibrant green color. They are often used in baking, decorating cakes, cookies, and pastries, and even enjoyed on their own as a sweet treat. Here’s a detailed look at this culinary use and simple instructions on how to make them:

Recipe and Instructions for Candying Angelica Stems

Ingredients:

• Fresh Angelica stems
• Water
• Sugar
• A pinch of salt (optional)
• Natural green food coloring (optional, for a more vibrant color)

Equipment:

• A large pot
• A saucepan
• A wire rack or baking sheet with parchment paper
• A sharp knife
• A vegetable peeler

Step-by-Step Instructions:

1. Harvesting and Preparing the Stems:
   • Harvest young, tender Angelica stems. The best time to do this is in the spring or early summer when the stems are most flavorful.
   • Wash the stems thoroughly to remove any dirt or debris.
   • Peel the outer skin off the stems using a vegetable peeler or a sharp knife. This step helps to remove the bitter outer layer and ensures a more tender final product.
   • Cut the peeled stems into uniform lengths, typically around 10-15 cm (4-6 inches).
2. Blanching the Stems:
   • Bring a large pot of water to a boil.
   • Add the Angelica stems to the boiling water and blanch them for about 5 minutes. This step helps to soften the stems and prepare them for candying.
   • After blanching, drain the stems and rinse them under cold water to stop the cooking process.
3. Creating the Sugar Syrup:
   • In a saucepan, combine equal parts sugar and water (e.g., 1 cup of sugar and 1 cup of water). For a larger batch, you can adjust the quantities accordingly.
   • Add a pinch of salt to enhance the flavor, if desired.
   • Bring the mixture to a boil, stirring until the sugar is completely dissolved.
   • Reduce the heat and let the syrup simmer for a few minutes.
4. Candying the Stems:
   • Add the blanched Angelica stems to the sugar syrup, ensuring they are fully submerged.
   • Simmer the stems in the syrup for about 1 hour, or until they become translucent and tender. Stir occasionally to prevent sticking.
   • If you want a more vibrant green color, add a few drops of a natural green food coloring to the syrup during the simmering process.
5. Drying the Candied Stems:
   • Using a slotted spoon, carefully remove the candied stems from the syrup and place them on a wire rack or a baking sheet lined with parchment paper.
   • Allow the stems to dry at room temperature for several hours or overnight. For faster drying, you can place them in a low-temperature oven (around 65°C or 150°F) for a couple of hours.
   • Once dried, the candied stems should be firm and slightly sticky to the touch.
6. Storing and Using Candied Angelica:
   • Store the candied Angelica stems in an airtight container in a cool, dry place. They can be kept for several months.
   • Use the candied stems as a decorative and flavorful addition to cakes, cookies, and pastries. They can also be chopped and added to fruit salads, ice cream, or enjoyed on their own as a sweet snack.

By following these simple steps, you can create your own delicious candied Angelica stems at home, adding a touch of elegance and unique flavor to your culinary creations.

In conclusion, Angelica is a remarkable and versatile plant, valued both for its culinary uses and medicinal properties. With proper care and conditions, it can be a beautiful and beneficial addition to your garden, offering unique flavors and textures to your kitchen and natural remedies for your home.