Genus: Angelica

Common Names: angelica

A genus of around 90 species of tall biennials and perennials. A number of species have been used as a flavoring agent and in traditional medicine. A. archangelica, known as garden angelica, is the most popularly grown species and is often candied and used to decorate cakes; it is also very popular as a flavoring agent in gin and other liqueurs.

Distribution: temperate and subarctic regions of the Northern Hemisphere.

Angelica archangelica

Common name(s): angelica, garden angelica, wild celery.

Description: a short-lived perennial in which all parts of the plant are edible and have numerous culinary and medicinal uses. Typically produces foliage its first year and flowers and sets seed in its second. 

Height: to 6 ft. Spread: to 4 ft.

Position: partial shade and well-draining soil

Uses: medicine, culinary- leaves and young shoots in salads or crystallized in sugar, herbal tea, seeds used to flavor liqueurs, 

Winter Hardiness: to 0 F and below

Angelica gigas

Common name(s): Korean angelica, cham dangwi

Description: a short-lived perennial that will self-sow under optimal conditions. A towering, architectural angelica that produces palm-sized magenta-purple umbels on stalks up to 5 ft. tall in its second year. 

Height: to 18 in. Spread: to 30 in.

Position: partial shade and well-draining soil

Uses: medicine, to attract pollinators, ornamental

Winter Hardiness: to 0 F and below