A parsley family member, cousin of caraway, fennel and dill, angelica possesses a unique and rarefied flavor. Beyond use as a fresh herb on the savory side, the hollow stems are often candied. Both stem and leaf can be steeped in cream or simple sugar syrup for use in ice cream, baking, and beverages. Rhubarb, angelica and honey are a classic pairing.

 

Sold per gallon ziplock bag, a combo of leaf and stem, average 8 ounces.

Typical season is May through October.