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This seed has been collected from plants which were grown from seed of the true wild "Norwegian Angelica", growing on the shoreline in northern Norway, 200 miles inside the Arctic circle, where temperatures plunge to below minus 40C in the cold dark winters. This form makes basal rosettes of divided leathery leaves, above which appear in summer, stocky stems holding globular balls of greenish-white flowers. Later appear the very distinctive, spherical, congested heads of large fragrant seeds.
This fabulous new bee and butterfly plant is the darkest of any angelica we have ever grown. Exquisite, almost black, finely-cut shiny leaves are held below heads of darkest purple buds opening to delicate sprays of pink flowers. This plant caused mayhem when originally shown at Chelsea and comes satisfyingly true from seed, although the odd seedling may have less intensely-coloured foliage. It is important to wait for full development of the plant to obtain darkest pigmentation.During its first year, it grows only leaves, but during its second year, its fluted stem can reach a height of 2.5 meters (just over 8 feet), and the root is used in flavoring preparations. Its leaves consist of numerous small leaflets divided into three principal groups, each of which is again subdivided into three lesser groups. The edges of the leaflets are finely toothed or serrated.
The flowers, which blossom in July, are small and numerous, yellowish or greenish, are grouped into large, globular umbels that bear pale yellow, oblong fruits. Angelica grows only in damp soil, preferably near rivers or deposits Angelica archangelica, commonly known as garden angelica, wild celery, and Norwegian angelica, is a biennial plant from the family Apiaceae, a subspecies of which is cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species (Conium, Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty. Synonyms include Archangelica officinalis Hoffm. and Angelica officinalis Moench.It is used to flavor liqueurs or aquavits, (e.g., Chartreuse, Bénédictine, Vermouth, and Dubonnet), omelettes and trout, and as jam. The long bright-green stems are also candied and used as food decoration. Angelica is unique among the Umbelliferae for its pervading aromatic odor, a pleasant perfume entirely different from fennel, parsley, anise, caraway, or chervil. (Source:en.wikipedia.org)