PURPLE-STEMMED ANGELICA 



Angelica atropurpurea L. 



May - June 

 Swamps 



Tall above the swamp stand the purple-mahogany stems 

 of Angelica, a noble plant with an architectural beauty in 

 the tubular stout stems and the broad clasping bases of 

 the leaves and branches. There is an economy of growth which makes it 

 seem that the Angelica plant lias just enough leaves, just enough branches, 

 just enough flowers. In the bright May sunshine, it spreads its blossoms ; 

 Initterflies and many small flying insects are attracted to it all day long. 



Angelica seems to need the abundant water of the swamp to nourish 

 those stout purple stems; for the stems are large and thick and aromatic, 

 a quality long known to mankind who has recognized Angelica as one of 

 the choice flavorings of the world. 



Candied Angelica stems are an old delicacy; angelica oil has long 

 been a flavoring for a very special liqueur; and it has been an aromatic 

 oil used in cordials and certain medicines. Its name was given long ago 

 because of the "angelic'' qualities of the plants and its superb flavor. 



Angelica, for all its elegance, is one of the |)arsnips which all are 

 aromatic is one way or another, have strong tap roots, usually stout 

 stems (but not always) and clusters of small white, greenish, or yellow 

 flowers in umbels at the tops of the stems. All the parsnips vary con- 

 siderably in the fruits they produce — "seeds" which may superficially 

 seem almost alike, yet it is in these tbat the botanists find differences to 

 set off species from species. In the Angelica, the fruit is dry, small flat- 

 tened, with three deeply set ribs marking down each side. The fruits are 

 held in the same formation as the flower bead. 



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