Culinary herb archangelica, the stems can be candied and used as a confection, also used in liqueurs and gin, young leaves can be used in salads, dried and used for tea and young stems cooked and used to remove the acidity in rhubarb. Medicinal, Angelica provides and energy and helps to stimulate circulation. Flower heads are kept from forming or cut back at the end of season, it is generally a perennial.
Arch-Angel, Wild Parsnip, Biennial