Angelica is an aromatic herb whose name honours the archangel Raphael. This herb is native to Northern Europe. If you are going to plant Angelica make sure it is in a shady position in well drained, moist, acidic soil. Enrich the soil with compost and plant the seedlings 1m apart. Remove the emerging flower stems to ensure the plant does not die. This plant will die back in winter and grow again in spring. The plant is pest and disease free and is beneficial to wasps and lacewings. Harvest the leaves and flowering stalks only in the second year of growth. Gather the seeds when brown and dry.
Angelica is a popular boiled or steamed vegetable dish in some Scandinavian countries. It has a musky, bittersweet taste. The dried seeds and stems are used in vermouth, chartreuse and Benedictine. Crystallised leaves and young stems are used for cake and sweet decoration.
Blanch young shoots for use in salads. Use the leaves and stalks in marinades and in poaching liquid for seafood. Add leaves to recipes for tart fruits.
information sourced from The Complete Book of Herbs
recipes using Vermouth: