One of the most tall-growing and most ornamental of all the herbs is Angelica. This is a biennial herbaceous plant that could convert to a near perennial if allowed the seeds to sow themselves. It could grow up to two meters tall and has large concave leaves with solid stems and strong aroma. Green beautiful umbels of green flowers come along in late summer.

Angelica favors an open semi-shady location with fertile and moist soil. This herb can stand moderated frosts. Seeds planted in late summer will develop stalks that could be used in candying by the next summer. If it is permitted to flower and seed will very shortly produce seedlings that could be plant out the following spring.

Angelica plants should be irrigated on a regular basis and the soil dressed with compost. If the stems require growing more before they are ready for harvesting, then the flowers should be removed since once the plant blooms it dies. Harvest leaves as called for on early summer and stems prior to flowering.

Use the leaves fresh or dried. Infuse leaves in boiling water for a herbal tea or to make the basis for a skin tonic. The dried out leaves also make an appealing and aromatic add-on to potpourris. The stems might be crystallized and then utilized for cake decoration or to flavor food such as jam.