Angelica is a biennial though it sometimes continues growing for several years. It is the largest culinary herb, reaching a height of up to 2.5 m (8 ft). It grows wild in damp meadows and alongside water courses, mostly at higher altitudes.
The first year it forms only a small rosette of leaves on the ground, the second year large leaves appear and tall, hollow, grooved stems bear large umbels of greenish-white flowers. The flowering period is during July and August. The fruits are ovate to elongate double achenes.
The fresh, finely-grated root is used as seasoning. A popular accompaniment for boiled meat is a thick cold sauce made of grated horseradish, salt and vinegar to which may be added grated apple, sugar and beef stock.
The young green stems, cut into rounds and candied, are used to decorate cakes, and the roots to make liqueurs such as Chartreuse and Benedictine.
Angelica is native to northern Eurasia and has also become naturalized in central Europe, where it was introduced in the 14th century from Scandinavia. In some countries (Belgium, Holland, Germany) it is cultivated in sunny locations with deep, moist, humus-rich soil.
Southernwood herb is often grown in gardens not only as a culinary and medicinal herb but also for its handsome foliage. Southernwood herb does not flower until late autumn in central Europe and generally does not produce viable seeds. Southernwood herb is therefore propagated by dividing older clumps. Old wood should be cut out during the dormant period in winter, thereby promoting the growth of new shoots and lush foliage in spring.
The first year it forms only a small rosette of leaves on the ground, the second year large leaves appear and tall, hollow, grooved stems bear large umbels of greenish-white flowers. The flowering period is during July and August. The fruits are ovate to elongate double achenes.
The fresh, finely-grated root is used as seasoning. A popular accompaniment for boiled meat is a thick cold sauce made of grated horseradish, salt and vinegar to which may be added grated apple, sugar and beef stock.
The young green stems, cut into rounds and candied, are used to decorate cakes, and the roots to make liqueurs such as Chartreuse and Benedictine.
Angelica is native to northern Eurasia and has also become naturalized in central Europe, where it was introduced in the 14th century from Scandinavia. In some countries (Belgium, Holland, Germany) it is cultivated in sunny locations with deep, moist, humus-rich soil.
Southernwood herb is often grown in gardens not only as a culinary and medicinal herb but also for its handsome foliage. Southernwood herb does not flower until late autumn in central Europe and generally does not produce viable seeds. Southernwood herb is therefore propagated by dividing older clumps. Old wood should be cut out during the dormant period in winter, thereby promoting the growth of new shoots and lush foliage in spring.
0 comments:
Post a Comment