Plant Common Name
An old-fashioned Eurasian garden herb, angelica was used to make medicinal tinctures and oils before the dawn of modern medicine. To this day this fragrant, earthy herb is still used to flavor the favorite French liqueur, Cointreau. A member of the carrot family, it is also ornamental in its own right producing large greenish umbels of flowers over large, herbaceous plants. Wild populations can be found growing along stream and river banks in alpine regions across Europe and Asia.
The coarsely divided, compound leaves of this large, clump-forming biennial or short-lived perennial are crisp green. In late spring or early summer, it produces towering branched stems topped with pale green, rounded, umbrella-like flowers. These are visited by a suite of pollinating insects and followed by many small, striated seeds that fall to the ground and may germinate.
The most fragrant parts of angelica are its roots and seeds. The roots have a warm, somewhat bitter, herbal smell and may be candied. When dried they are quite resinous. The seeds have a peppery taste. Both the roots and seeds produce a valuable volatile oil. The roots are best harvested in autumn and the seeds once heads are mature.
Grow angelica in spacious herb gardens or perennial borders with full to partial sun and rich garden loam with average drainage. The flowers add a truly spectacular architectural flare to garden spaces and are long-lasting when cut. Be sure to plant this in a spot with ample room. Plants can become quite sizable with age.
AHS Heat Zone
9 - 1
USDA Hardiness Zone
5 - 9
Full Sun, Partial Sun, Partial Shade
4'-8' / 1.2m - 2.4m
2'-4' / 0.6m - 1.2m
Late Spring, Early Summer, Summer
Spring, Summer, Fall
Alpine, Cutflower, Edible, Herb / Vegetable, Mixed Border
Sharp or Has Thorns