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You're all making me very jealous :D

I adore rhubarb, but definately don't have room to grow it :( My Grandad grows it, but he's down South and I'm not. LOL!!!

Crumble is my fave, too :P

My mum has always added Rosemary in with the Rhubarb to make crumble, which is what I do too. 

I now finely shred a few angelica leaves when cooking the rhubarb as it takes away the sharpness giving a delicate fragrance and a sweeter taste!  ;D

I've never used, grown or tried Angelica.

Would you recommend it EJ - how is it grown, cared for etc...

Debs

It is quite a monster, my collection now standing at over 6 foot tall!  I don't really grow it for medicinal/culinary purposes, but more for its stature and lime green colour.  I started them from seed a couple of years back and they grow in shallow clay soil, but in the dappled shade of our willow tree and self seed nicely in the same spot!  I believe if you cut the flowering stem out, it will carry on producing lots and lots of leaves, like rhubarb.  This year, one of the flower heads does have a touch of blackfly, but not enough that you can really notice.  I will save you some seeds if you want to give it a go, I have an abundance!  ;D

Yay angelica!!!

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great idea EJ

Would love some seed please EJ looks a very interesting plant ;D

Debs

pm me your address Debs.  Collected lots of seeds today as they have started to fall!  ;D

Thanks EJ ;D

Debs

Are those leaves on the angelica or seed pods?

Quite an amazing looking plant!

moonbells

That is the flowering head packed with seeds.  They are stunning, lime green, with a great fragrance.  They can grow 6 foot tall and the skeletal stems look great in the winter sunshine!  The bees love them, but you must be careful as the sap on mature plants can cause skin rashes for some.

How long would it take for an angelica plant to grow as big as the one in the photo?  From seed that is?  Got lots of area to fill quickly and it looks  a good bet to me. ???

Sowed the seed in spring, they are that big by the summer!  It is advised to remove the flowering heads to encourage plenty of leaves and to extend the life of the plant, but mine seeds at will, and it is the flowers I want!  ;D

Thanks for the info.  I think I'll give them a go - they're really spectacular and just what I want to fill big spaces.

Try using spare rhubarb to make chutney - but it really needs to lie in the back of the cupboard for 4/5 months to mature.  Lovely and sharp with a bit of cheese.