Today we’re finally back on track, with Angelica. Angelica is biennial, spouting only leaves the first year, developing a stalk up to 6′ high the second year. It is usually found in very wet areas, near rivers or other bodies of water, so plant in very moist soil, as near to water as possible. According to legend, the Archangel Gabriel intructed humans on the use of the plant, thus its name (Angelica archangelica).
Angelica has been cultivated as food and medecine for a thousand years, and is used in jams, omlettes, and liquors such as Chartreuse, Bénédictine, Vermouth and Dubonnet. Angelica will produce localised anasthesia and also highten the immune system. It has been shown to be useful in combating infection–bacterial, fungal and even viral.