Angelica (Angelica Archangelica) 50 seeds (#1871)
About the product
An old-fashioned Eurasian garden herb, angelica was used to make medicinal tinctures and oils before the dawn of modern medicine. To this day this fragrant, earthy herb is still used to flavor the favorite French liqueur, Cointreau. A member of the carrot family, it is also ornamental in its own right producing large greenish umbels of flowers over large, herbaceous plants. Wild populations can be found growing along stream and river banks in alpine regions across Europe and Asia.
The coarsely divided, compound leaves of this large, clump-forming biennial or short-lived perennial are crisp green. In late spring or early summer, it produces towering branched stems topped with pale green, rounded, umbrella-like flowers. These are visited by a suite of pollinating insects and followed by many small, striated seeds that fall to the ground and may germinate.
The most fragrant parts of angelica are its roots and seeds. The roots have a warm, somewhat bitter, herbal smell and may be candied. When dried they are quite resinous. The seeds have a peppery taste. Both the roots and seeds produce a valuable volatile oil. The roots are best harvested in autumn and the seeds once heads are mature.
Grow angelica in spacious herb gardens or perennial borders with full to partial sun and rich garden loam with average drainage. The flowers add a truly spectacular architectural flare to garden spaces and are long-lasting when cut. Be sure to plant this in a spot with ample room. Plants can become quite sizable with age.
Information source: http://www.learn2grow.com/plants/angelica-archangelica/
Approximately 50 seeds in 0,5g packet.
Genus - Angelica
Species - Archangelica
Common name - Angelica
Pre-Treatment - Required
Hardiness zones - 5 - 9
Height - 1,20 - 2 m
Spread - 0,60 - 1,20 m
Plant type - Herb
Exposure - Full Sun, Partial Sun, Partial Shade
Growth rate - Fast
Soil PH - Neutral
Soil type - Loam, well drained
Water requirements - Average
Landscape uses - Alpine, Cutflower, Edible, Herb / Vegetable, Mixed Border
Seeds needs short (2-3 weeks) cold and moist stratification. To do that, put the seeds on moist napkin, wrap it, put into the airtight bag or container and keep in refrigerator.
After the stratification sow from April to May or just after the last frost directly in the soil.
Press the seeds gently onto the surface of the soil. They need light to germinate, so don’t cover them with soil.
Place the pots in a bright location with temperatures between +15-+18C (60-65F) and keep the soil moist. (information source: www.gardeningknowhow.com)