Anglique aromatic dlicieuse

L’Angelica is a very large aromatic plant of the family Umbelliferae, that’we like to use in cooking and especially baking.

But’Angelica also has recognized medicinal properties, particularly in the fight against fatigue.

In short, that’you should know:

Name Angelica archangelica officinalis
Family : Umbelliferae
Type : Herb, perennial

Height : 1 to 2 m
Exposure : Sun or shade
Ground : Light, fresh and well drained

Harvest : From spring to’autumn

Plantation of’Angelica:

In the spring or the’fall,’Angelic crashes quite normally in a well loosened soil, ideally mixed with loam.

  • S’ensure that the’Angelica will have room to grow in width, provide for it 50 cm in all directions
  • Do not move’Angelica once in place

Multiplication of’Angelica:

This operation n’is not so obvious but, if successful, the satisfaction is immense.

  • Collect fresh seeds during’summer
  • Sow directly in the ground, each hole 3 or 4 seeds
  • The lifting occurs after about 3 weeks
  • Then remove the least vigorous young plants for n’keep that’one every meter
  • The first year that gives rise’to sheets
  • It will take 2 years for even the first push rods

Maintenance, size of’Angelica:

Easy’interview l’Angelic requires very little care once that’it is installed.

  • Watering during drought or heat waves.
  • If you do not want to collect seeds, remove the flowers before that’they go to seed.

Angélique in winter:

Before the first frost, usually in November by region, you can cut off the dry leaves at ground level.

  • Cut the stems at’fall.
  • Retrieve the seed needed to sow next spring

Angelica and harvest:

All parts of the’Angelica are harvested.

  • Edible and aromatic roots are harvested in’Autumn in the first year.
  • The stems are harvested in the spring of the second year.
  • The harvest takes place the stems’year after planting.

Using the’Angelica:

We uses all parts of the’angelica, both the roots and petioles and stems.

In addition to the therapeutic properties have long been recognized, the’Angelica is an ingredient in many recipes.

  • On the’used in baking where, once crystallized, it allows to decorate desserts.
  • Also used the’Angelica in the Gin and some liquors and wines.
  • It can also chop to flavor dishes, it is part of the same family as parsley, carrot or the’dill.
  • We cook the leaves in salads or cooked like spinach.

Malignant Council about the’Angelica:

By cutting the flowers as you prolong the life of your angelic