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Commonly known as garden angelica, Holy Ghost, wild celery, and Norwegian angelica, is a biennial plant which is cultivated for its sweetly scented edible stems and roots.
Angelica archangelica roots have been used in the traditional Austrian medicine internally as tea or tincture for treatment of disorders of the gastrointestinal tract, respiratory tract, nervous system, and also against fever, infections, and flu.
It is used to flavour liqueurs or aquavits (e.g. Chartreuse, Bénédictine, Vermouth and Dubonnet), omelettes and trout, and as jam. The long bright green stems are also candied and used as decoration.
In the first year it only grows leaves but this is now in its second year and will flower possibly into July.
Stands at around 2 metres high.