Description:
Angelica is a tall, biennial herb known for its large, aromatic, hollow stems and broad, serrated leaves. In its second year, it produces large, globe-like clusters of small, yellow-green flowers on umbels. The plant can grow up to 4-6 feet tall. It has a sweet, musky aroma and all parts of the plant are aromatic.
 
Uses:
Culinary: Angelica stems and leaves are used to flavor liqueurs (such as gin and Chartreuse), candies, and desserts. The stems are often candied and used as decorations. The seeds and roots are also used as spices.
Medicinal: Traditionally, angelica has been used to treat digestive issues, respiratory problems, and as a general tonic. It has been employed for its carminative, diaphoretic, and diuretic properties.
Ornamental: Due to its impressive size and attractive flowers, angelica is often used as an ornamental plant in gardens.
Aromatic: Essential oils extracted from the roots and seeds are used in perfumery and aromatherapy.

Growing Conditions:
Climate: Angelica prefers cooler climates. It thrives in temperate regions with moist, well-drained soil.
Soil: Moist, fertile, well-drained soil with a pH of 5.5 to 7.0. Rich, loamy soil is ideal for optimal growth.
Sunlight: Full sun to partial shade. In hotter climates, partial shade is preferred to prevent scorching.
Watering: Regular watering is necessary to keep the soil consistently moist, especially during dry periods. However, avoid waterlogging.

Harvesting:
Timing: Harvest leaves and stems in the first year for culinary use. In the second year, roots can be harvested in the fall, and seeds can be collected when they mature.
Method: Use sharp scissors or pruning shears to cut stems and leaves. Dig up roots carefully with a garden fork.
Preservation: Leaves and stems can be used fresh or dried for later use. To dry, hang small bundles in a well-ventilated, dark place. Roots can be dried and stored for medicinal use. Seeds should be harvested when fully mature and stored in a cool, dry place.