Garden Angelica (wild celery)
Scientific Name: Angelica archangelica
Flavour: Garden angelica, also known as wild celery, has a unique flavour that is often described as herbaceous, earthy, and slightly bitter. The taste is reminiscent of celery with a hint of sweetness and a touch of spice.
Growing Season: Garden angelica has a growing season that typically starts in late spring and extends through summer, usually from May to August.
Native Region: Garden angelica is native to northern Europe, including regions such as Scandinavia, the British Isles, and parts of Russia. It has been naturalized in other temperate regions around the world.
Traditional Recipe: Angelica Preserves. To make it, the stems of the plant are candied or preserved in sugar syrup, resulting in a sweet and aromatic treat. Angelica preserves can be used as a topping for desserts, added to baked goods, or enjoyed on their own.
Health Properties: Garden angelica has been used for centuries in traditional herbal medicine. It contains various beneficial compounds, including volatile oils, antioxidants, and phytochemicals. It has been historically associated with digestive health and has been used to support digestion and relieve bloating. However, it is important to note that garden angelica may interact with certain medications and should be used with caution.
Growing Technique: Garden angelica is a biennial herb that prefers rich, moist soil and partial shade. It can tolerate a wide range of soil types but thrives in fertile and well-drained soil. The plant is usually propagated through seeds, which can take several weeks to germinate. Adequate watering and regular weeding are important during the growing season. Garden angelica can grow quite tall, reaching heights of up to six feet, so staking or support may be necessary to prevent bending or breaking. Harvesting is typically done in the second year when the plant has reached maturity and the stems are thick and aromatic.