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Posted on 8:21 PM by Wanto and filed under
By Mary Rose
Southernwood herb is a perennial sub-shrub that was very popular with the herbalists of medieval times.
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.
All parts of the plant are aromatic and have a strong, slightly bitter flavour. The ripe achenes are generally used as seasoning. These are collected by rubbing the dried umbels between the fingers. The rhizome is also used; this is about the size of a child's fist, from which grow numerous roots up to 30 cm (1 ft) long. It is dug up in autumn and dried slowly at a temperature not exceeding 35C (9517), the roots having been previously woven into a braid and wound around the rhizome. The roots, rhizome and fruits contain bitter principles, resin and other substances as well as an essential oil. They are used to flavour soups, gravies and salads.
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.
Propagation is by means of seeds which must be exposed to frost and sun in order to germinate. That is why they are sown in autumn or early spring on the surface of the soil and left uncovered
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.
All parts of the plant are aromatic and have a strong, slightly bitter flavour. The ripe achenes are generally used as seasoning. These are collected by rubbing the dried umbels between the fingers. The rhizome is also used; this is about the size of a child's fist, from which grow numerous roots up to 30 cm (1 ft) long. It is dug up in autumn and dried slowly at a temperature not exceeding 35C (9517), the roots having been previously woven into a braid and wound around the rhizome. The roots, rhizome and fruits contain bitter principles, resin and other substances as well as an essential oil. They are used to flavour soups, gravies and salads.
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.
Propagation is by means of seeds which must be exposed to frost and sun in order to germinate. That is why they are sown in autumn or early spring on the surface of the soil and left uncovered
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