Latin name: Angelica archangelica
Location: Wash House Gardens (though it is a perennial so you won’t see it in winter)
What it looks like: A striking, tall plant with large deep green divided leaves. The flower head includes tiny white flowers on several stalks that shoot upwards from the top of the main stem (similar to the common Cow Parsley).
History: Angelica is native to the colder continents and has been used as a spice in England for over 500 years whereas the Chinese have used the plant in their medicines over 4000 years!!
How to eat it: The leaves or root of the Angelica plant can be dried to make tea. The stems can be blanched, soaked and boiled in sugar syrup, left to dry and rolled in caster sugar to make candied stems which can be used as edible straws or to decorate cakes and desserts. The stems can also be used in pies and crumble, as well as jams and jellies. The leaves are a great accompaniment for fish or in salads.
More information: Angelica is a brilliant plant for the bees, but is also loved by snails! The plant has also been used for medicinal purposes throughout history.