Angelica

	Common Name: Angelica Scientific Name: Angelica archangelica
	Taste and Aroma Good with fish and the stems are especially popular candied. Has a Celery like flavor.
General Description Because of its celery like flavor, Angelica has a natural affinity with fish. Often the leaves are minced and used as a part of a court boullion to season poaching liquid. The leaves have a stronger, clean taste and make a interesting addition to salads. Laplanders wrap fish in the leaves to act as a preservative on long journeys because of its antimicrobial properties, in addition to imparting its delicate taste. The chopped stems are frequently added to stewed fruits (rhubarb and plums in particular). It doesn't add much of its own flavor, but reduces tartness and lessens the need for sugar. Use the leaves in a similar manner when cooking squash or pumpkin to bring out their natural sweetness. The roots and seeds are used to flavor herb liqueurs such as Benedictine, gin, absinthe, and Chartreuse. When ground into a powder the root has a stronger earthy flavor, and is used in cookies, cakes, breads and muffins. But perhaps the most familiar use of Angelica is in its candied form. The stems are sugared and colored and used extensively in decorating cakes and desserts. It is Angelica that was the original green candy in fruit cakes.
Growing This is a broad-leaved, monocarpic biennial or perennial (i.e. it takes 2-5 years to flower, and then dies) 6-10' high. It likes half shade , and damp, rich soil. Given the right environment, it will self seed and keep itself established. If you don't want the plant to flower then cut off the flower stalk everytime it emerges.
Warnings May be a skin allergen to some individuals.