Angelica, near the Elbe River in north-eastern Lower Saxony, Germany. Photo by Christian Fischer, submitted to Wikipedia under CC Attribution Sharealike 3.0 license.
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.
American Slytherin 
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I was very interested on your information on Angelica. Have tried to grow it and realised that I was doing it all wrong. Will have another go now, bearing in mind
it needs wet growing conditions. Its such a lovely plant to look at and makes a wonderful additive to jam and and home made liquers!!
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Lol, I had the same situation with Garlic, always having abysmal failures with my effort. Then one day, on an internet forum, some more experienced farmers were talking about setting garlic out in the fall! Not the spring like I had been! After conversing with them, I was confident enough to try a bed in the south side-yard. My family really likes fresh garlic, and if we could grow our own, it would be pretty darm awesome. . .
To be honest, I’ve never tried Angelica myself, in the kitchen or garden. But it’s been on my list of “Someday, when I own a farm. . .”. I hope the information I found proves useful to further efforts. ^_^
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