Angelica

Angelica is a genus of flowering plants in the carrot family (Apiaceae), comprising about 60–90 species of herbaceous perennials and biennials. Native to temperate regions of Europe and Asia, several species are cultivated for culinary, medicinal, and ornamental uses.

Angelica plants are tall and robust, with hollow stems, large divided leaves, and umbrella-like clusters (umbels) of small greenish-white flowers. The roots are thick and aromatic and can be harvested in the first or second year, depending on species. Plants prefer moist, fertile soil and can reach substantial heights, often used ornamentally in gardens.

They grow in damp, fertile soils near waterways and in meadows and have been widely cultivated worldwide. In cultivation, they can naturalize in suitable climates and are valued for both their stature and fragrance.

Uses include culinary, medicinal, and perfumery applications. Culinary uses include candied angelica stalks and flavoring for liqueurs, gin, and confections; dried roots and seeds are used to flavor sweets and beverages. Medicinally, European herbal traditions have used angelica root and rhizome as digestive aids and diuretics, while Angelica sinensis (dong quai) is employed in traditional Chinese medicine for women’s health and blood-related concerns. Ornamental cultivars are grown for landscape value, and essential oils derived from some species are used in perfumery and flavoring.

Cultivation notes: grow in sun to partial shade with consistent moisture. Propagate from seed; many species require patience as they may take two or more years to mature. Be aware of similar-looking toxic members of the Apiaceae and practice safe identification to avoid misidentification with species such as poison hemlock or giant hogweed. See also dong quai and garden angelica.