Requires a deep moist fertile soil in dappled shade or full sun. Tolerates a pH in the range 4.5 to 7.3. A very hardy plant, tolerating severe frosts without damage. Although by nature biennial, the plants are reliably perennial if they are prevented from setting seed. Angelica is occasionally cultivated in the herb garden, mainly for its culinary uses. The plants have a pervading aromatic odour. The growing plant is almost untroubled by pests and diseases. It attracts bees and hoverflies to the garden, helping to create a natural balance of insect pests and predators. When well-sited, the plant will often self-sow - sometimes to the point of nuisance.

Leaves - raw or cooked. A liquorice-like flavor, they can be used as a flavoring in mixed salads. They are also used to sweeten tart fruits. Stalks and young shoots - cooked or raw. The stalks should be peeled, they can be used like celery. They can also be used to sweeten tart fruits and to make jam. They are often crystallised in sugar and used as sweets and cake decorations. The stems are best harvested in the spring. An essential oil is obtained from the root and seeds, it is used as a food flavoring. Root - cooked. Seed - used as a flavoring in liqueurs such as Chartreuse. A tea can be made from the leaves, seed or roots.

Seed - best sown in a cold frame as soon as it is ripe since the seed only has a short viability. Seed can also be sown in the spring, though germination rates will be lower. It requires light for germination. When large enough to handle, prick the seedlings out into individual pots and grow them on in a cold frame for their first winter, planting them out into their permanent positions in the spring. The seed can also be sow in situ as soon as it is ripe.

Moist shady places in Britain.