Wild angelica, Angelica sylvestris
Wild angelica requires a deep moist fertile soil in dappled shade or full sun.
The leaves, young shoots and stems are used as an aromatic addition to salads, or cooked and used as a vegetable. The taste is somewhat bitter.
The chopped leaves are a good addition to cooked acid fruits, especially rhubarb.
The stem and leafstalks are used in candies and sweetmeats.
The seed can be used as an aromatic flavouring in confections and pastries.
The root is eaten cooked.
This plant is less rich in active principles than A. archangelica and so is much less used medicinally than that species, but a decoction is sometimes used in the treatment of bronchial catarrh, coughs and dyspepsia. Large doses have the effect of depressing the central nervous system.
The pulverized fruits are used to kill head parasites.