Angelica
Angelica (Angelica archangelica) is a perennial aromatic herb native to Europe and Asia. Valued for its delicate flavor and culinary as well as wellness uses, it grows readily in the ground or in containers.Leaves, petioles, seeds, and roots are rich in aromatic compounds. Traditionally, angelica is used to ease digestive discomfort (bloating, cramps) and to support relaxation.In the kitchen it flavors jams, compotes, pies, and liqueurs; candied angelica stems are a classic confectioner’s ingredient.Sow in spring (late March–early April). Use well‑drained, slightly acidic soil enriched with organic matter. Cold‑stratifying the seed (about three weeks in the refrigerator before sowing) improves germination.After planting, keep the substrate evenly moist but not waterlogged, and mulch around the crown to retain moisture and protect roots.Light: partial shade to moderate sun (a few hours of direct sun). Shelter from strong winds.Harvest by cutting (not pulling) stems and leaves as needed to encourage regrowth.Container culture: choose…
