Angelica (Angelica archangelica)

An edible and medicinal perennial. The leaves can be eaten raw or cooked and have a flavour similar to liquorice. They can be added to a mixed salad. Peeled stalks and young shoots can be used cooked or raw (best in Spring) and can be used like celery. Roots can be used cooked. A tea can be made from the leaves, seed or roots. Angelica has a long folk-history of use as a medicinal herb, in particular for the treatment of digestive disorders and problems with blood circulation. The flowers are a very good attractant for bees and hoverflies. Always consult a professional before using a herb medicinally