How to grow Angelica
How to grow Angelica
The angelica (Angelica archangelica L.) is a biennial plant of the Apiaceae family; in this sheet we see how to cultivate the Angelica and useful devices. We begin by saying that the angelica plant is well suited to almost all types of soil, even if it prefers loose, deep and with a certain degree of humidity.
It is a plant that grows in full sun even if it grows in semi-shaded areas. The angelica can be planted in spaced rows of 70-80cm. The plant must be made by creating small furrows of about 5 cm of depth in which to place 2 or 3 seeds. Subsequently they are thinning leaving the plants more developed. The home of the angelic is carried out during the spring period. We immediately clarify that it is a plant that grows easily even in pots. Another possibility, more practical, is to create seedbeds to be used for subsequent transplants in the open field.
The plant does not require special precautions. However it is good practice to make regular weeding, or more recommended in case of cultivation in rows, mulching with straw, so as not to grow weeds.
Among the main adversities we remember: the aphids that can attack the young shoots, the red spider and can be prey to leaf miners. In this regard, nettle macerates can be used in advance, which, in addition to giving more vigor to the plant, give it greater resistance to these adversities.
All parts of the Archangelic Angelic are used: the root, which is gathered at the beginning of autumn; the seeds extracted from the umbels in full bloom and dried; the stem harvested in summer and the leaves picked at the end of spring but before flowering. The roots and the fruits are dried in the sun and then preserved: the roots in cloth bags; the fruits in glass jars. The leaves should instead be dried in a cool, airy place and stored in cloth bags. The leaves for fresh consumption can be taken at the beginning of the spring period.
The main medicinal properties of the angelica plant are: calming, expectorant, sedative and digestive. In the kitchen the angelica plant is used for the preparation of some desserts and a particular liqueur called “Chartreuse”.
The softer leaves can be used to flavor soups and fresh salads, but the stems are used in confectionery, candied and served as sweets.