Successful cultivation of angelica

Large aromatic and medicinal plant (sometimes more than 2 meters), cultivated for its petioles, stems and seeds as well as for its root used in herbal medicine for its interest on the digestive system and to fight against fatigue . Stems and seeds are used to make liqueurs , while the petioles are used in confectionery . The young leaves are used as a condiment to flavor soups and salads. The sap of angelica is photosensitizing.

Angelica is an aromatic and medicinal plant, cultivated since the Middle Ages in most European and Asian countries. It was once considered a magical plant associated with white magic. According to legend, it was brought by an angel to a monk who revealed its virtues. It was said to protect children, fight the plague, heal the bites of rabid beasts, and drive out the devil.

The genus name Angelica, comes from the Latin "angelus" (angel), alluding to supposed supernatural properties of different parts of the plant or to a liquor produced from the cultivated species.

Angelica seeds have a peppermint flavor. The candied stems have a vegetal flavor with a very mild aroma.

Angelica, also known as "angel herb," ​​owes its name to its supposed magical properties and the sweet, musky aromatic scent it exudes. This giant umbellifer was believed to ward off spells. Hung around children's necks, it would protect them from all evil spells. But it could also be used as an amulet for adults.

Renaissance physicians nicknamed it "the root of the Holy Spirit" because of its many and varied properties against serious illnesses. For example, the physician Paracelsus reports that during the great plague epidemics of 1510, many Milanese were saved thanks to his prescription: powdered angelica dissolved in wine.

Today, there are mainly two varieties of angelica: Angelica archangelica and Angelica sylvestris.

• Difficulty level : 1/3.
• Density : 1 to 4 plants/m².
• Life cycle : Biennial or triennial.
• Mode of reproduction : Sexual.
• Type of pollination : Allogamous, pollination by insects.
• Weight per 1000 seeds : 1.8 g

• Climate zone and hardiness : Angelica is primarily a cold climate species, but adapts well to the climates of most of Europe.
• Soil type : Fresh and rich.
• pH : Slightly acidic.
• Humidity : Keep the soil moist .
• Exposure : Sunny.
• Temperature : Angelica tolerates cold quite well. At the beginning of production, it still thrives at around 20°C.
• Frost resistance : Angelica is very resistant to cold and winter. It can, in fact, survive down to -20°C .

• Soil preparation : Do not add manure.
  
• Transplanting : Angelica officinalis is transplanted into the ground in spring.
• Watering :
  • Frequency: Frequent watering.
  • Quantity: In fine rain, until the soil is very moist.
  • Period: Throughout cultivation, to keep the soil cool.
• Tools : Watering can and hoe or hoe.
• Weeding : Weed regularly from the start of production until mulching is installed.
• Hoeing / weeding / ridging / mulching : Hoeing must be done frequently. Mulching can be useful to limit watering, and weeding is not superfluous.
• Winter Protection : Angelica, as a fairly hardy plant, can withstand temperatures down to -20°C. However, it remains a deciduous plant, so although it is cold-resistant, it will still lose its foliage. It therefore does not require any special winter protection.
• Harvest period : From April to September.
• Plant Part : The leaves, stems, petioles, and seeds of angelica are eaten. The root can also be used.
• Stage : For angelica, the leaves are harvested in the first year before flowering, the petioles* and stem in the second year, and the seeds in the third year before the plant dies. For wild angelica, flowering is a single occurrence and is only observed after several years.

Angelica needs to be hoeed and watered frequently.

Method : The leaves and petioles cannot be kept fresh. However, they can be frozen (peeled, boiled, and then frozen once cooled). The seeds are dried and preserved in jars.
Shelf life : Fresh, the petioles and leaves do not keep, but frozen, they can be kept for several months. The same goes for the seeds, which, once dried, can also be kept for several months.

Culinary : The stems and seeds of angelica are used to make liqueur. The petioles are used to make confectionery. Finally, the leaves are used as a condiment to flavor soups and salads.
Others : Angelica roots are used in herbal medicine, having positive effects on digestion and fatigue.

Angelica, as a honey plant, attracts pollinators, which can be helpful to the rest of the vegetable garden.