Angelica

Description

Angelica archangelica is a biennial herb that can live three or four years if the flowering tops are removed; it is widespread in the countries of central and northern Europe, but does not grow wild in the Italian peninsula and appears in the north of the country only when it escapes from cultivation. Angelica, as its name reveals, is a herb rich in tonic and medicinal virtues that forms a large and very decorative clump; it is a plant that lives only outdoors.

Stem

The stems of A. archangelica, erect, sturdy and hollow, tend to have a reddish tinge, are edible and can reach almost two metres in height.

Leaves

The large leaves of A. archangelica, up to half a metre long, stalked and with a broad pale sheath that wraps around the stem, are pinnate, of a fine glossy green, have a serrated margin and are edible: they are eaten raw in salads or boiled.

Flowers

The greenish-yellow flowers of this herb, tiny and always gathered in large compact umbels, bloom in late summer. As a rule, the full flowering of a plant is followed by the end of its growth, so to prolong its life the flower heads must be cut off before the seeds form.

Exposure

Angelica prefers a half-shaded position; if a plant is placed in full sun it is best to shade it with a mat during the middle hours of the day.

Propagation

Angelica often propagates spontaneously. Otherwise, the seeds can be sown at the beginning of autumn (bearing in mind that they must be fresh, since they lose their ability to germinate within a few months), or the clumps can be divided.

Growth

Since A. archangelica grows considerably, each plant needs just under a square metre of ground, so the seedlings must be thinned at the beginning of growth. The substrate this plant prefers is one that is deeply worked and kept constantly moist.

Harvesting

The leaves are preferably picked before flowering, the stalks by midsummer, the seeds at the end of summer, the root in the autumn of the first year of cultivation.

Storage

The young green stalks, as thick as a pencil, are candied; the leaves are dried, as can the roots, and the latter, even when dried, retain their aroma and properties more than any other part of the plant.

Properties

IN THE KITCHEN: The young leaves are eaten both raw and cooked; the tender stalks, once candied, are used to decorate cakes. Also excellent is the home-made liqueur obtained by steeping 50 grams of fresh, finely chopped root and three bitter almonds in half a litre of pure alcohol. During the following three weeks the bottle should be shaken several times a day; then 250 grams of sugar are dissolved in half a litre of water, this syrup is boiled for five minutes and, once it has cooled, it is added to the angelica infusion.

Beauty

Angelica leaves can be used to delicately perfume bath water, and also have a relaxing effect.