This angelica germinated this winter where a seed was spilled. I am impressed with the growth rate and that it doesn’t need more heat. Last week I placed a large pot over it, to bleach the leaves. It makes them tender and delicious.
A large leaf stem made its way into the wok with Thai-mint, scallops and salmon. Angelica was the stand-in for galangal, with its distinctive perfumed flavour. A smaller stalk sliced thinly and dressed with lemon juice and canola oil made a tasty side-dish.
Formerly I used angelica without bleaching it. It has been fine steeped in vodka. But otherwise it was a tough diet for my tongue. I had given up eating angelica. But with the experience of bleached leaves, I’m ready to eat angelica again.
Perhaps I should sow a little row in autumn with very fresh seed. Then I can again have fresh angelica in May next year.
I left two leaves – will the plant grow again, take another bleaching later this summer to be harvested again?