Angelica (Angelica archangelica)
Angelica plants are very stately and make arresting statements in gardens. They are biennials or short-lived perennials, sometimes lasting 3 or 4 years. Huge ball flowers tower over the plant and are loaded with bees in summer. Classed as a biennial but can last longer on the coast. Sow in the fall or early spring. (**It is not a long lived seed, so store in an airtight container in the fridge until ready to plant.) The stems and seeds have been used in confectionary and candied. Young flower heads are eaten in salads, omelettes and grilled with oil and vinegar. The seeds and roots are a source of essential oil, used for Vermouth. Aromatic licorice-flavoured leaves make great tea, when dried. Fresh leaves can be used in salads and cooked with fish or chicken.