The Family Kitchen Gardener (1856)/Angelica

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ANGELICA.

Angélica archangélica.—Angelique, Fr.—Engelwürtz, Ger.

Is a native of the northern parts of Europe, and has been long cultivated. It is biennial, and propagated from its seeds, which are to be sown as soon as gathered, in August, in a moist situation; and when the plants are about six inches high, they must be transplanted to a similar soil, about three feet apart. The plants will last many years, provided they are not allowed to run to seed. The flowering stems should be cut down when a few inches high. The stalks of Angelica were formerly blanched, and eaten as Celery, but they are now only used as a sweetmeat, when candied, by the confectioners. The Laplanders extol the utility of this herb for coughs and other disorders of the chest, but in this country it is seldom employed for that purpose, as many other simples surpass it in aromatic and carminative powers.