Herb latin name: Angelica japonica

Synonyms: Angelica kiusiana

Family: Umbelliferae

Edible parts of Angelica japonica:

Eaten as a vegetable, it is fragrant and saline. The part of the plant that is eaten is not specified, it is probably either the leaves or the root. The seed is used as a condiment.

Description of the plant:


100 cm
(3 1/4 foot)

May to

Habitat of the herb:

Near seashores, C. and S. Japan.

Propagation of Angelica japonica:

Seed - best sown in a cold frame as soon as it is ripe since the seed only has a short viability. Seed can also be sown in the spring, though germination rates will be lower. It requires light for germination. When large enough to handle, prick the seedlings out into individual pots and grow them on in a cold frame for their first winter, planting them out into their permanent positions in the spring. The seed can also be sow in situ as soon as it is ripe.

Cultivation of the herb:

Near seashores, C. and S. Japan.

Medicinal use of Angelica japonica:

None known

Known hazards of Angelica japonica:

All members of this genus contain furocoumarins, which increase skin sensitivity to sunlight and may cause dermatitis.

Plant information taken from the Plants For A Future.