ANGELICA SEEDS

Angelica archangelica

An ancient species whose native range includes the northernmost reaches of Scandinavia. Foraged and cultivated for both food and medicine for thousands of years, and dispersed across much of the northern hemisphere by Vikings in the latter half of the first millennium. Angelica is grown today primarily for it's fragrant seeds and roots, the essential oils of which are sought for perfume, liqueur, and medicine.

Scandinavian folklore boasts Angelica as a cure for every conceivable ailment, as well as protection against disease. And indeed, Angelica oils were widely held to be responsible for the survival of those employed in perfumery during the Black Death. Contemporary science credits this species with powerful antispasmodic and cholagogue effects. Extractives have been employed in the successful treatment of dementia, alcoholism, and lead poisoning.

All parts of Angelica are edible and nutritious. Flavor of the petioles in spring is especially perfumed and magical. Harvest them like rhubarb: gently break off, do not cut, just a few outer individual petioles. These should be blanched, peeled if necessary, and may eaten like celery, cooked into a conserve, or candied. Taking too many petioles, or using a knife to cut them, can result in the untimely demise of the plant.

Seed stalks may be cut at anytime prior to bloom to preserve the continued integrity of the plant. These stems do not keep, so whilst still in the garden, peel the outer section and eat the sweet marrow inside. Immature florets are also edible, although considerably less sweet.

Early spring, just before plants break dormancy, is the preferred time to harvest the roots, which should be very promptly cleaned and immersed in alcohol or very thoroughly dried. We rarely employ an electric dehydrator in our herbal practices, but would make an exception for Angelica, whose spring roots quickly become moldy if not prepared properly. Roots harvested in late autumn do not require as much punctuality, though digging them is a much more involved and laborious affair. Fresh roots may also be cut up and candied and dispensed as pastilles.

The aromatic seeds of Angelica flavor Chartreuse and Vermouth, and along with the root are thought to have flavored and preserved ancient Nordic ales. Historically, the Sámi cooked the seeds with the peeled stalks and combined this mixture with reindeer milk to produce Gompa, a kind of gelatinous cheese that will keep for several years.

Leaves are substantial and lightly perfumed. They are perfect for steaming fish. Dried, they make a fine tea. Care should be taken when handling the fresh foliage as it contains bergapten, contact with which can result in photodermatitis.

Angelica is a uniquely intelligent plant, even within the very widely adapted Umbelliferae family. Isolated stands in Lappland are considered relics of early agrarian settlements. Monocarpic hemicryptophytes, Angelica plants die after setting seed, which may occur in the second or subsequent years of growth. Anyone that has tried to collect these seeds for sowing knows that most seeds are reluctant in the extreme to germinate in the context of typical garden culture. The continued proliferation of these thousand-year-old stands is due in part to this particular quality of the seeds, which is to remain dormant until ideal conditions present themselves. What “ideal conditions" may mean can vary tremendously depending on the wont of each seed. This creates a sort of “bank" in the soil, allowing continued regeneration, even in the instance that nearly all living plants are devastated.

Because of this reluctance to germinate, it has never before been listed in our catalog, even though Angelica is among my absolute favorite plants. It was always a challenge to keep happy in the basic loess of northwest Iowa, but here in the rocky acidic soils of the misty Hudson Valley, it thrives. And these seeds, from field-grown plants selected for medicinal use, are fantastic. The best germination of any I've encountered. The plants are big and healthy, with large aromatic roots. Like their wild counterparts, only a small percentage of them bloomed in the second year. Though uniformly vigorous, there is enough diversity here to maintain a healthy population of plants over at least a few years without fuss. If you're okay to fuss, removing the flower stalks before they bloom will prolong the life of a plant, sometimes up to a decade.

These seeds prefer to germinate at cool temperatures. Sow some seeds indoors, pressing seeds into moist soil, barely covering with additional soil or fine vermiculite, and misting generously. Cover to maintain moisture, and set in a cool (around 55°-60F) location with bright indirect light. North-facing windowsills of unheated rooms are ideal. Additionally, sow some seeds into a pot and refrigerate for at least four weeks before returning to cool room temperature in bright light. Or place pot in a sheltered location outdoors, like a screen porch, to overwinter. Seeds will begin to germinate in very early spring. Be sure to check for germination frequently, and promptly pot up seedlings into their own 6" pots to grow on at cool room temperature in bright light, or in a sheltered location outdoors with bright morning sun. Angelica plants are very hardy, and may be transplanted into the garden several weeks before the last spring frost.

These seeds may also be sown directly into the garden or field in very early spring, when soils are still consistently moist and most nights are frosty. Germination will be somewhat erratic, so allow several weeks before thinning to 3'-5' apart. Plants are very vigorous and produce roots that may be harvested in the first autumn. If growing for roots, avoid harvesting any aerial portions of the plant in the first year.

Ideal for natural landscaping, these plants are attractive and unbothered by pests and disease. Angelica prefers consistently moist soils, but mature plants with broad leaf canopies can withstand some heat and drought. In Iowa, we grew them in partial shade, but here in the Northeast, and in most northern gardens and cool coastal regions, they will prefer full sun. Foliage can grow to 5' where it is happy. Flowers appear on 6'-7' stems in early to mid-summer. Allow at least some of these seeds to sow themselves.

Several species of Angelica exist, and many are cultivated for various purposes, although it should be noted that they are not interchangeable. The native species in North America is Angelica atropurpurea, which is fantastically ornamental but has no culinary value and the fresh roots are in fact poisonous, to the degree they they were historically used to assist suicide. The purported traditional uses of A. atropurpurea more likely apply to Angelica archangelica, which was most certainly brought to North America by Norse seafarers many centuries before Columbus. In TCM, the preferred species is Angelica dahurica, which is profoundly medicinal but not suitable for consumption. The Korean Angelica gigas is absolutely beautiful, and highly recommended for landscaping purposes. The species most common in much of Europe is Angelica sylvestris, which boasts several attractive cultivars, but, like Angelica gigas, has no virtue beyond the aesthetic.

Angelica requires vernalization, or a prolonged winter, to maintain a perennial habit. Growers in frost-free areas may consider growing this species as an annual, although expectations should be tempered.

Packet contains at least 100 seeds.