Angelica is believed to be indiginous to Syria and is accustomed to cool clumates. It is a perennial herb, prefering cool and damp soils and has an extensive root system, and can grow up to 6' tall. The small flowers are yellow-green and blossom in mid summer. The leaves are red/purple at the base, and bright green at the ends, and are slightly serrated. It is uniquely fragrant.
According to http://www.botanical.com/
- The stems and seeds for use in confectionery and flavouring and the preparation of liqueurs.
- The dried leaves, on account of their aromatic qualities, are used in the preparation of hop bitters.
- The whole plant is aromatic, but the root only is official in the Swiss, Austrian and German Pharmacopoeias.
- Angelica roots should be dried rapidly and placed in air-tight receptacles. They will then retain their medicinal virtues for many years.
- The root should be dug up in the autumn of the first year, as it is then least liable to become mouldy and worm-eaten: it is very apt to be attacked by insects. Where very thick, the roots should be sliced longitudinally to quicken the drying process
- The stem, which is in great demand when trimmed and candied, should be cut early summer.