To successfully germinate Angelica seeds, it’s recommended to either plant them in the fall or begin with a process called cold stratification. To do this, store the seeds in a freezer at 40°F for about 8 weeks. After this period, sow the seeds just beneath the surface of the soil at a temperature of 50°F and water them gently to keep the soil moist.
Angelica prefers growing in moist, swampy woodland environments where it can thrive. For an optimal start, place the seeds in the freezer for 60 days, wrapping them in a moist paper towel inside a sealed ziplock bag. After this, move the seeds to a warmer area with temperatures ranging from 60-75°F in your home for another month. To mimic the natural fluctuations in temperature that occur in temperate climates, repeat the cold stratification process for another 60 days. This method helps simulate the changes that seeds would naturally experience from fall through spring, preparing them for successful germination when planted outdoors as described.
When fully grown, Angelica can reach a height of up to 6 feet (180 cm). The plant has a tall, erect, and branching stem that is purple, smooth, hollow, and robust. Its leaves are divided into segments, with the lower leaves reaching up to 2 feet (61 cm) in width. Angelica produces clusters of white to greenish flowers in umbrella-shaped formations known as umbels. Each umbel can have as many as 40 branches and can span up to 8 inches (20 cm) across.
The stalks of the Angelica plant are edible, offering a flavor similar to celery. Historically, early American settlers utilized various parts of the plant by boiling them to create candy and incorporating them into cakes, showcasing the versatility and historical significance of this herb.