Ginopedia
Botanicals
Angelica seed
Angelica archangelica seed. All parts of the aromatic plant have culinary or medicinal uses, but it is best known for its candied stems, used as a cake decoration. The stems and seeds for use in confectionery and flavouring and the preparation of liqueurs including Chartreuse, Bénédictine, Vermouth and Dubonnet.
| Latin name: | Archangelica Officinalis |
| Origin: | Belgium / Saxony |
| Harvest time: | July - August |
| How is it harvested: | Planted between June and August, it takes 24 months to reach maturity and you either harvest the seed or the root. Forms part of a traditional rotation crop. Seed is harvested using a combine and is dreid. Very poor germination rates of around 1 in every 100 seeds. |
| Other uses: | Perfumery |
