kvann

Kvann is the Norwegian common name for Angelica archangelica, a tall herb in the Apiaceae family. In Norwegian usage, kvann (also spelled kvanne in standard Norwegian) refers to the plant and its root, long used in cooking and traditional herbal remedies. The plant is native to northern Europe and has been cultivated and introduced in temperate regions of North America. It is commonly found in damp habitats such as riverbanks and wetlands, as well as in herb gardens.

Description and habitat: Kvann is typically a biennial or short-lived perennial, growing up to about two meters tall. It has a stout hollow stem, large pinnate leaves, and flat umbels of small greenish-yellow flowers. The plant prefers cool climates and moist, fertile soils, and can tolerate partial shade.

Uses and cultivation: Kvann is grown for its aromatic root and stalks, which impart a sweet, anise-like flavor. The young shoots and leaves can be eaten raw or cooked like celery, while dried roots and seeds are used to flavor liqueurs, cordials, syrups, and various baked goods. In traditional Nordic medicine, kvann has been used for digestive issues and colds, though modern clinical evidence supporting medicinal benefits is limited. Cultivation is commonly by seed or division; plants flower in the second year, after which vigor often declines.

Nomenclature and distribution: The term kvann/kvanne appears in Norwegian dialects and standard usage as the name for Angelica archangelica. The plant is native to northern Europe and has been widely cultivated; it is grown ornamentally and for culinary and herbal uses in many temperate regions. See also Angelica archangelica.