Wild Angelica (Angelica sylvestris)

This is the wild version of Angelica – as opposed to A. Archangelica or Garden Angelica.

It is a tall biennial with hollow stems up to 2m high.  The stems are purplish and do not have hair.  The flower umbels have a white/pinkish hue to them – July to September.  Prefers a damp location.

Edible – having a long history of use in foods, candied or used to flavour liqueurs and spirits.  Use the leaf stalks as a celery substitute in savoury dishes or combine chopped leaves with rhubarb in desserts.  Leaves, young shoots and stems can be a nice addition to salads. Seed can be used as an aromatic flavouring in confections and pastries. Root - cooked.

Flowers attract bees, butterflies and ladybirds.


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