Angelica is a biennial though it sometimes continues growing for several years. It is the largest culinary herb, reaching a height of up to 2.5 m (8 ft). It grows wild in damp meadows and alongside water courses, mostly at higher altitudes.
The first year it forms only a small rosette of leaves on the ground, the second year large leaves appear and tall, hollow, grooved stems bear large umbels of greenish-white flowers. The flowering period is during July and August. The fruits are ovate to elongate double achenes.
All parts of the plant are aromatic and have a strong, slightly bitter flavour. The ripe achenes are generally used as seasoning. These are collected by rubbing the dried umbels between the fingers. The rhizome is also used; this is about the size of a child's fist, from which grow numerous roots up to 30 cm (1 ft) long. It is dug up in autumn and dried slowly at a temperature not exceeding 35C (9517), the roots having been previously woven into a braid and wound around the rhizome. The roots, rhizome and fruits contain bitter principles, resin and other substances as well as an essential oil. They are used to flavour soups, gravies and salads.
The young aromatic foliage of Southernwood herb is used for culinary purposes, either fresh or dried. Southernwood herb has a bitter flavour, like the foliage of all members of the genus, and smells of lemon. Southernwood herb is used sparingly, mainly as seasoning for fatty pork and mutton, roast goose and duck, as well as to flavour pies, cream cheese, mayonnaise and salads. The French put parts of the Southernwood herb plants in wardrobes as Southernwood herb will protect their clothes against the damage caused by moths and other insects.
Southernwood herb is native to the Mediterranean region and is probably only a cultivated form of the species A. paniculata, indigenous to southeastern Europe and the Middle East. Nowadays Southernwood herb has become widely established and also grows wild in Italy and Spain.
Southernwood herb is often grown in gardens not only as a culinary and medicinal herb but also for its handsome foliage. Southernwood herb does not flower until late autumn in central Europe and generally does not produce viable seeds. Southernwood herb is therefore propagated by dividing older clumps. Old wood should be cut out during the dormant period in winter, thereby promoting the growth of new shoots and lush foliage in spring. - 16035
The first year it forms only a small rosette of leaves on the ground, the second year large leaves appear and tall, hollow, grooved stems bear large umbels of greenish-white flowers. The flowering period is during July and August. The fruits are ovate to elongate double achenes.
All parts of the plant are aromatic and have a strong, slightly bitter flavour. The ripe achenes are generally used as seasoning. These are collected by rubbing the dried umbels between the fingers. The rhizome is also used; this is about the size of a child's fist, from which grow numerous roots up to 30 cm (1 ft) long. It is dug up in autumn and dried slowly at a temperature not exceeding 35C (9517), the roots having been previously woven into a braid and wound around the rhizome. The roots, rhizome and fruits contain bitter principles, resin and other substances as well as an essential oil. They are used to flavour soups, gravies and salads.
The young aromatic foliage of Southernwood herb is used for culinary purposes, either fresh or dried. Southernwood herb has a bitter flavour, like the foliage of all members of the genus, and smells of lemon. Southernwood herb is used sparingly, mainly as seasoning for fatty pork and mutton, roast goose and duck, as well as to flavour pies, cream cheese, mayonnaise and salads. The French put parts of the Southernwood herb plants in wardrobes as Southernwood herb will protect their clothes against the damage caused by moths and other insects.
Southernwood herb is native to the Mediterranean region and is probably only a cultivated form of the species A. paniculata, indigenous to southeastern Europe and the Middle East. Nowadays Southernwood herb has become widely established and also grows wild in Italy and Spain.
Southernwood herb is often grown in gardens not only as a culinary and medicinal herb but also for its handsome foliage. Southernwood herb does not flower until late autumn in central Europe and generally does not produce viable seeds. Southernwood herb is therefore propagated by dividing older clumps. Old wood should be cut out during the dormant period in winter, thereby promoting the growth of new shoots and lush foliage in spring. - 16035
