All Things Considered

Angelica
Posted by Kate Sullivan

A recent annual trip to Woottens Nursery close to Southwold makes me wish I had more soil and spaces in my garden to fill. The nursery is abundant with wonderful flora including a large greenhouse full of pelagoniums, a field of bearded iris and later when in bloom, another field of Hemerocallis (Day Lilies).

Due to the lack of space in my garden I came away with just a few plants, one of them being the impressive biennial Angelica Gigas to replace the Angelica which is flowering this year. This plant looks magnificent in my garden with bundles of ball-like flowers and umbrella foliage. It towers over the grasses and leaves wonderful seed heads in the winter months. When buying plants at Woottens, you are presented with printed information on your plant purchases telling you where to plant them and how to care for them and also what looks great growing alongside them - invaluable advice.

I'm going to preserve some of the stems this week. I'm intrigued to rediscover the taste and colour of candied angelica. You can find out more about the plant from Botanical.com

"The preparation of Angelica is a small but important industry in the south of France, its cultivation being centralized in Clermont Ferrand. Fairly large quantities are purchased by confectioners and high prices are easily obtainable. The flavour of Angelica suggests that of Juniper berries, and it is largely used in combination with Juniper berries, or in partial substitution for them by gin distillers. The stem is largely used in the preparation of preserved fruits and 'confitures' generally, and is also used as an aromatic garnish by confectioners. The seeds especially, which are aromatic and bitter in taste, are employed also in alcoholic distillates, especially in the preparation of Vermouth and similar preparations, as well as in other liqueurs, notably Chartreuse."

Posted by Kate Sullivan on May 26th, 2010