Angelica is a genus of plants in the Umbellifer or Apiaceae family. About 60 species exist with some being biennial and others are perennial. It is closely related to chervil, carrots, lovage, parsley, cumin, dill, caraway, celery, fennel, and parnsips. All members of the genus are native to the temperate and subarctic zones of the Northern Hemisphere and many are cultivated as medicinal herbs or food within various regions and cultures.
The most commonly cultivated species is garden angelica (Angelica archangelica), which is commonly referred to just as angelica. The species dong quai (Angelica sinensis) is a significant competent within traditional Chinese medicine.
The roots and seeds are used to flavor gin and Chartreuse liqueur. In Europe, young stems are crystallized and are used as caked decorations or are eaten by themselves.
Are you looking to try growing angelica at home? Be sure to read all of our growing, harvesting, and care guides down below. Happy gardening!
If you are growing angelica in your garden, you may not know that all parts of the plant are edible. With a rich history of use in food and medicine, this fragrant herb has a variety of culinary and medicinal uses. Discover how to harvest and use the leaves, stems, and roots of your angelica plant. Read more now.
Angelica is a beautiful biennial herb that has been grown for centuries for its aromatic edible stems, medicinal roots, and large bold foliage. This majestic plant can be propagated in a number of different ways and is easy to grow once you know how to get it started. Read on to learn how to propagate angelica.
Looking to add some depth to your garden this season? Try angelica. This long-cultivated biennial herb has a history of medicinal use, with edible roots, leaves, and stalks. Growing to a towering eight feet tall, these plants have an aromatic scent and impressive stature. Discover how to add angelica to your garden now.