Angelica archangelica

Used in the vegetable garden as a condiment plant, Angelica archangelica is highly prized by pastry chefs who use it candied in sugar to flavour biscuits and cakes.

In addition to its culinary virtues, this tall umbellifer is a spectacle in the back of beds. Standing 1.5 to 2m (5 to 7ft) tall, it bears sturdy channelled stems carrying large globular inflorescences, which are greenish-yellow before turning white, 15cm (6in) in diameter, at each end. Its apple green foliage is divided into a multitude of segments.

A biennial plant, Angelica archangelica produces a large quantity of seeds, which ensure the plant's perpetuity, provided, of course, that the faded flower stalks are not removed too early.

It appreciates rich, deep, moist to wet soils, and grows in full sun or partial shade.

Combine it with boxwood balls for architecture, white and fragrant blooms such as Hesperis matronalis 'Alba' or Philadelphus coronarius, or green blooms such as Alchemilla mollis and Astrantia 'Star of Billion', for a refined colour combination.