Description
A magnificent plant both in the garden and vase, and a natural sweetener. Add this to rhubarb to reduce the need for so much sugar.
This perennial grows to statuesque proportions and has rounded umbels of light yellow flowers in early summer turning to beautiful seed pods which look fantastic dried.
Use angelica leaves when cooking rhubarb or gooseberries and the flavour cuts through the acidity removing the need to use as much sugar. Angelica can also be used for decorating cakes, if you simmer the young shoots then store them in sugar.
Care Tips
Grow angelica in moist soil in partial shade. Great on the back of a border. Mulch annually with well-rotted manure or compost. May nee support.
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