58 CULINARY HERBS 



ing to the.earliness of planting. Half an inch is deep 

 enough to cover the seeds. The seedlings should be 

 transplanted when still small for their first summer's 

 growth, a space of about i8 inches being allowed 

 between them. In the autumn they should be re- 

 moved to permanent quarters, the plants being set 3 

 feet apart. 



If well grown, the leaves may be cut for use dur- 

 ing the summer after transplanting; the plants may 

 not, however, produce seed until the following sea- 

 son. Unless seed is desired, the tops should be cut 

 and destroyed at or before flowering time, because, 

 if this be not done, the garden is apt to become over- 

 run with angelica seedlings. If the seeds are 

 wanted, they should be gathered and treated as indi- 

 cated on page 28. After producing seed, the plants 

 frequently die ; but by cutting down the tops when 

 the flower heads first appear, and thus preventing 

 the formation of seed, the plants may continue for 

 several years longer. 



Uses. The stems and leaf stalks, while still succu- 

 lent, are eaten as a salad or are roasted or boiled like 

 potatoes. In Europe, they are frequently employed 

 as a garnish or as an adjunct to dishes of meat and 

 fish. They are also largely used for making candied 

 angelica. (See below.) Formerly the stems were 

 blanched like celery and were very popular as a veg- 

 etable ; now they are little used in the United States. 

 The tender leaves are often boiled and eaten as a 

 substitute for spinach. Less in America than in 

 Europe, the seeds, which, like other parts of the 

 plant, are aromatic and bitterish, are used for flavor- 



