The flowers, which blossom in July, are small and numerous, yellowish or greenish, are grouped into large, globular umbels that bear pale yellow, oblong fruits.

Angelica archangelica grows wild in Russia, Finland, Sweden, Norway, Denmark, Greenland, the Faroe Islands, and Iceland, mostly in the northern parts of the countries.

It is cultivated in France, mainly in the Marais Poitevin, a marsh region close to Niort in the department Deux-Sèvres.

[7] It is used to flavor liqueurs or aquavits, (e.g., Chartreuse, Bénédictine, Vermouth, and Dubonnet), omelettes and trout, and as jam.

Angelica is unique among the Umbelliferae for its pervading aromatic odor, a pleasant perfume entirely different from fennel, parsley, anise, caraway, or chervil.

The stems are picked clean of their leaves, crystallized in sugar syrup and colored green as cake decoration or as candy.

[9] Angelica seeds have a similar chemical composition to the roots, including α-pinene, β-pinene, camphene, myrcene, β-phellandrene, limonene, caryophyllene, borneol, carvone and others.