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.