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The most notable of these is garden angelica (A. archangelica), which is commonly known simply as angelica. Natives of Lapland use the fleshy roots as food and the stalks as medicine. Crystallized strips of young angelica stems and midribs are green in colour and are sold as decorative and flavoursome cake decoration material, but may also be enjoyed on their own. The roots and seeds are commonly used to flavour gin. Its presence accounts for the distinct flavour of many liqueurs, such as Chartreuse.
Angelica archangelica (see photograph), yield angelica oil used to flavour liqueurs and in perfumery, while the tender shoots are used in making certain kinds of aromatic sweetmeats; tea made from the roots and leaves is a traditional medicine for respiratory ailments. In the Faroe Islands and in Iceland, where the plant grows abundantly, it is considered a vegetable. The British species,The ribbed, hollow stems are flushed pink and are traditionally candied for use in baking. As a plant, angelica makes a strong architectural statement, and works at the back of a border or in a wild part of the garden, alongside grasses and flowering perennials. All parts of angelica are highly aromatic and it has traditionally been used for medicinal as well as culinary purposes.
Angelica is a biennial plant that grows 3-7’ tall. Its large chartreuse leaves with inflated stem bases make a bold statement in the modern herb garden or flower border. The roots, leaves, seeds and young stems are the edible portions, and have a flavor similar to licorice. The leaves can be mixed into salads, the shoots used as celery or turned into candy, and the leaves, seeds, and roots can be used for making tea. It somewhat resembles a wild carrot with a long, spindle-shaped, thick, and fleshy purple colored root. Roots, leaves, seeds, and young stems have a flavor similar to licorice. Garden Angelica thrives in a moderately cool climate in part shade or the full sun of more northern climates and loves to grow near running water. The plant requires consistently moist soil; do not let it dry out between watering. (Source: plants.ces.ncsu.edu)