People often ask us why we called our farm "Angelica" organic farm? So, I thought you might be interested to know dear reader? To start with we were after a name that was attractive and fresh with positive connotations and we liked the idea from a business perspective of a name beginning with 'A', (so it shows high up on any list or directory!). We love growing and cooking with herbs and highly respect their healing properties too, so figured there'd be a lovely herb whose name and associated properties would resonate with us and the spirit behind our farm. We didn't get past 'angelica'...
Flower of a Common Angelica Purple Angelica
Depending on the plant variety, angelica flowers range from a white-pale yellowy/green through lavender-blue, indigo-purple to deep rose.
Also know as 'Archangel', 'Master Wort', 'the root of the Holy Ghost' and in Traditional Chinese Medicine, the popular Dong Quai , angelica is a highly revered herb in many cultures
throughout the ages and is known as somewhat of a panacea medicinally, helping a range of conditions from digestive disorders through toothache, respiratory ailments to women's gynaecological health. During medieval times, it played a role in pagan rites and later Christian festivals. Folklore suggests that a monk dreamed of an angel who revealed that angelica would cure the bubonic plague. Hence, angelica became known as the guardian angel.
Angelica's influence is said to imbue a feeling of protection from evil and guidance from spiritual beings such as angels It's also believed to facilitate a link between the ethereal
world, and the grounded earth, providing in part some of the inner strength and
stamina required for pursuing one's life destiny. Funnily enough this rather suited us as we embarked on our life's dream in starting an organic
farm!
In the kitchen, angelica seeds, stems and leaves are valued. It has an aniseed-type flavour. Most commonly know is that young stems are candied and used for decorating cakes and desserts. Candied stems are also used in liqueurs, including the well know Bombay Sapphire gin. With its celery-like flavour, angelica has a natural affinity with fish and young leaves and shoots have a clean taste and make an interesting addition to salads, as well as court boullion (poaching liquid) for fish. Angelica root is said to be a tasty inclusion in breads.
Now, before anyone asks, no, we don't grow angelica ourselves! As yet, we haven't sourced any suitable root stock but from our research it might also be a bit touch and go trying to grow it in our climate. We'll give it a go if we can get hold of some and let you know the outcome.
NEWS FLASH...
The aformentioned tomato seedlings have started to sprout! Today's count is approximately 30 new babies :)
Wishing you a great spring, weekend!
Comments
Post has no comments.