Angelica archangelica – Angelica Holy Ghost seeds

Description

Angelica archangelica is a stately, aromatic biennial grown for its edible stems, traditional medicinal uses, and towering presence in the garden. Native to northern and central Europe, it thrives in cool climates and rich, damp soils — well suited to shaded corners and stream edges in temperate New Zealand gardens.

All parts of the plant are strongly aromatic. The young stems are edible when cooked or candied, traditionally used in baking, preserves, or as a confectionery herb. Leaf stalks and midribs can also be blanched and steamed. The seeds and roots are used in flavouring liqueurs such as Chartreuse and gin, and the plant is associated with digestive and circulatory support in herbal traditions. (Note: only use Angelica archangelica — not other wild umbellifers — as some are toxic.)

In its first year, angelica produces a rosette of large, finely divided leaves. In the second year, it sends up a thick, hollow stalk up to 1.5–2.5 metres tall, topped with dramatic greenish-white umbels. It prefers partial shade and rich, moist soil, though it can tolerate more sun if kept well watered. Biennial by nature, it flowers and sets seed in its second year and then dies, though it may self-sow in suitable conditions. Cold-hardy to at least –30°C.

Germination and Cold Stratification:
Seed is short-lived and should be sown fresh. It requires 2–3 months of cold, moist stratification at 1–5°C to break dormancy. After chilling, sow into cool soil (10–15°C); germination may take 3–6 weeks.

Outdoor Stratification Tip:
Sow seeds in autumn in trays or pots and leave them in a shaded, rodent-proof location outdoors. Winter chill will stratify the seeds naturally, and germination will begin in spring.