ecause, if this be not done, the
garden is apt to become overrun with angelica seedlings. If the seeds
are wanted, they should be gathered and treated as indicated on page 28.
After producing seed, the plants frequently die; but by cutting down the
tops when the flower heads first appear, and thus preventing the
formation of seed, the plants may continue for several years longer.

_Uses._ The stems and leaf stalks, while still succulent, are eaten as a
salad or are roasted or boiled like potatoes. In Europe, they are
frequently employed as a garnish or as an adjunct to dishes of meat and
fish. They are also largely used for making candied angelica. (See
below.) Formerly the stems were blanched like celery and were very
popular as a vegetable; now they are little used in the United States.
The tender leaves are often boiled and eaten as a substitute for
spinach. Less in America than in Europe, the seeds, which, like other
parts of the plant, are aromatic and bitterish, are used for flavoring
various beverages, cakes, and candies, especially "comfits." Oil of
angelica is obtained from the seeds by distillation with steam or
boiling water, the vapor being condensed and the oil separated by
gravity. It is also obtained in smaller quantity from the roots, 200
pounds of which, it is said, yield only about one pound of the oil. Like
the seeds, the oil is used for flavoring.

_Angelica candied._ Green says: The fresh roots, the tender stems, the
leaf stalks and the midribs of the leaves make a pleasing aromatic
candy. When fresh gathered the plant is rather too bitter for use. This
flavor may be reduced by boiling. The parts should first be sliced
lengthwise, to remove the pith. The length of time will depend somewhat
upon the thickness of the pieces. A few minutes is usually sufficient.
After removal and draining the pieces are put in a syrup of granulated
sugar and boiled till full candy density is reached. The kettle is then
removed from the fire and the contents allowed to cool. When almost cold
the pieces are to be taken out and allowed to dry.

=Anise= (_Pimpinella Anisum_, Linn.), an annual herb of the natural order
Umbelliferae. It is a native of southwestern Asia, northern Africa and
south-eastern Europe, whence it has been introduced by man throughout
the Mediterranean region, into Germany, and to some extent into other
temperate regions of both hemispheres, but seems not to be known
anywhere in the wild state or as