Angelica
Ready to harvest
Angelica (Angelica archangelica) is a dramatic, tall biennial herb with a warm, slightly bitter, celery-anise flavour.
What it's used for
The stems are traditionally candied for use in cake decoration. The leaves can add flavour to stewed fruit, especially rhubarb.
Grow your own at home
Angelica prefers moist, part-shaded soil. A short-lived herb, it often dies after flowering, so it is a good idea to let it self-seed.
It’s best sown in spring or autumn, and fresh seeds germinate best.
You can harvest the stems in late spring before flowering for candying; the leaves can be used as needed.
Our planting guides are designed to help you get the best from your fruit, vegetables, and herbs. Every garden is unique, so growing conditions, weather, soil, and climate can affect results. Use this information as a helpful guide, and adapt it to suit your local conditions and gardening experience. Happy growing!
