ANGELICA (Angelica archangelica)
A hardy, biennial, highly aromatic plant with medicinal and
culinary uses. It grows up to about 1m high and has creamy
white flowers massed into one almost round umbel.
Leaves, stalks and young shoots can be used raw or cooked and
have a liquorice-like flavour. The stalks should be peeled,
they can be used like celery. The stalks are often
crystallised in sugar and used as sweets and cake decorations
and are best harvested in the spring. A tea can be made from
the leaves, seed or roots.