While perhaps not the most well known plant these days, throughout much of history, angelica was looked upon as a powerful and important culinary and medicinal herb.
Extracts of this plant have been used historically to treat infection, and it was even used in “the King’s Majesty’s Excellent Recipe for the Plague” in the 1600s.
Today, it is used by herbalists to treat a variety of ailments, from poor digestion to respiratory distress, UTIs, and inflammation.
Angelica has many uses in cooking, flavoring, liqueur production, and perfumery as well. You can even make candy out of it.
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From seed to root, all parts of this plant are edible. Now all you need to know is how to harvest this fragrant herb.
Here’s what’s ahead in this article:
The Biennial Life Cycle of Angelica
Angelica is considered a biennial. This means it completes its life cycle over two seasons, though occasionally the process may take three or more years in cooler growing zones.
During the first year, it stays small, growing only low leaves.
In the second season, the stalk shoots up to impressive heights, sometimes growing to be eight feet tall!
During this phase, the plant develops large flowering umbels and seed pods. The plant typically dies at the end of the second season, after it has gone to seed.
Because it is a biennial and the growth pattern of the plant differs from one season to the next, different parts of the plant are harvested in alternate years.
Tip: If you start seeds for two consecutive years and allow them to reseed naturally at the end of their growth cycle, once they become established, you will always have all
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