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

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