Gardening Edible Gardening Herbs Angelica By Viveka Neveln Viveka Neveln Instagram Viveka Neveln is the Garden Editor at BHG and a degreed horticulturist with broad gardening expertise earned over 3+ decades of practice and study. She has more than 20 years of experience writing and editing for both print and digital media. Learn about BHG's Editorial Process Updated on February 1, 2017 Share Tweet Pin Email Angelica Overview Description Angelica is a tall, hardy biennial herb with dramatic stalks that can be candied and used on cakes or cookies. The first year, the plant produces beautiful frilly green foliage. The second year, angelica sends up flower stalks and then produces seeds. The flowers and foliage make a dramatic back-of-the-border accent in perennial beds. The celery-flavor stems may be eaten raw or candied for use in baking. Use the dried root in tea. Plants might self-sow, but plant new angelica each year to ensure a constant supply. Grow it in full sun or dappled shade in rich, organic soil. Genus Name Angelica Common Name Angelica Plant Type Herb, Perennial Light Part Sun, Sun Height 3 to 8 feet Width null to 3 feet Flower Color Blue, Green, Pink, Purple, White Season Features Summer Bloom Special Features Cut Flowers, Fragrance Zones 5, 6, 7, 8, 9 Propagation Division, Seed Problem Solvers Drought Tolerant More varieties for angelica Purple angelica Angelica gigas has deep purple flowers and purple-black stems on plants that reach up to 6 feet tall. It is a biennial or short-lived perennial, and it's sometimes called Korean angelica or giant angelica. Growing herbs in containers? Use these tips and ideas More Videos » Was this page helpful? Thanks for your feedback! Tell us why! Other Submit