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A magnificent plant both in the garden and vase, and a natural sweetener. 

This perennial grows to statuesque proportions and has rounded umbels of light yellow flowers in early summer turning to beautiful seed pods which look fantastic dried. S

Use angelica leaves when cooking rhubarb or gooseberries and the flavour cuts through the acidity removing the need to use as much sugar. Seed saved by Te Tucker

Angelica Archangelica