ANGELICA—Angelica archangelica, Family: Umbelliferae. 
Users: Roots, leaves and seeds used since an- 
cient times as a remedy for colds, aid to 
digestion, relief for shortness of breath, eye 
troubles, dog bites, wounds and gout. The 
hollow stalks are candied for decorating 
cakes, they may be added to stewed rhubarb 
jam for a novel tang. The essential oil is an 
ingredient in Vermouth and Chartreuse. 
DerscrireTION: Handsome much-cut leaves 
sometimes measure three feet wide with 
Latah toothed edges tipped with, gold. Smooth 
tubular stems have an intriguing spicy flavor 
especially palatable when candied. 

CULTIVATION: If possible sow seed as soon as ripe in August or Sep- 
tember. However, they may be started in the spring and transplanted 
to a permanent place two feet apart while still small. Angelica reaches 
a height of six feet in shady, rich, slightly acid loam. Plants die after 
producing large umbels of yellowish white blossoms. If the flowering 
stems are cut back to the ground before the buds appear the plants 
will be perennial. Spray regularly if aphids attack the umbels of ripen- 
ing seeds. 
Angelica .25 packet 
ANISE—Pim pinella anisum. Family: Umbelliferae. 
Users: Seeds used for flavoring cakes, cookies and apple- 
sauce. Liqueur Anisette is made from the essential oil. 
The Romans ate spiced cakes made with Anise at the 
end of a sumptuous meal to promote digestion. Leaves 
are a delicate addition to green salad. Ground Aniseed 
is often used to scent the sugar syrup used in bee-lining. 
wd Tyescrietion: Bright green, round, toothed basal leaves 
are surmounted by linear leaflets on eighteen inch flow- 
ering stems. Anise is an annual with umbels of lacey blossoms of pure 
white. 
