[ANGELICA.]
Angelica (Angelica officinalis) is a European biennial plant of the parsley family, sometimes grown in this country as a culinary herb and known commonly as garden angelica. The fresh stems and leafstalks are used as a garnish and for making a candied confection. The seeds and the oil distilled from them are employed in flavoring, and the aromatic roots are sometimes used in medicine.
Angelica thrives best in a moderately cool climate and may be grown in any good soil, although a deep, fairly rich loam which is moist but well drained will give the best results. The soil should be deeply plowed and well prepared before planting. The plant is most readily propagated from divisions of old roots, which may be set either in the fall or spring about 18 inches apart in rows. The seeds germinate very poorly if more than one year old, and it is best to sow them as soon as they are ripe in a seed bed, which should be kept moist by frequent watering if necessary. Early in the following spring the seedlings are transplanted and set about 2 feet apart each way in their permanent location. Plants may also be obtained from seeds sown in March in a spent hotbed or in a cold frame. In order to increase the root development, the plants are often transplanted a second time, at the end of the first year's growth, and set 3 or 4 feet apart. For the same reason the tops are often cut back to prevent the formation of seed. During the growing seasons the soil should be kept mellow and free from weeds by frequent cultivation.
The roots are usually harvested in the fall of the second year, but sometimes those of the first-year plants are marketed. After being dug, the roots are washed and dried in the open air. In order to keep out insects and to preserve the aroma it is best to store the dried root in tin containers which can be tightly closed. The root of the European or garden angelica found in our drug markets is imported largely from Germany. During the past few years the wholesale price has averaged about 20 cents a pound.
The root of a native species of angelica (Angelica atropurpurea), commonly called American angelica, also occurs in the drug markets of this country. It is collected from wild plants, and the price to collectors in former years usually ranged from 6 to 10 cents a pound. The prices in June, 1920, were for the seed 20 cents and for the root 14 cents a pound.
[ANISE.]
Anise (Pimpinella anisum) is an annual herb of the parsley family, widely cultivated in Europe and to a limited extent in this country, chiefly in Rhode Island. Although this plant may be grown quite generally throughout the United States, it has been found difficult to bring the crop to maturity in northerly situations where the growing season is short or in the South where the climate is hot and dry. It is grown chiefly for its aromatic seeds (fruits), which are used medicinally, and also in baking and for flavoring confectionery. The oil distilled from the seeds is used medicinally in cordials, and also for flavoring various beverages.
Anise thrives best in a light, moderately rich, and well-drained loam which has been carefully prepared before planting. It is grown from seeds, which are usually sown early in the spring directly in the field, since the seedlings are unfavorably affected by transplanting. The seeds, which should not be more than 2 years old, are sown thickly, about two to the inch, and covered one-half inch deep. Since the plants develop very slowly, seed should not be sown in weedy soil. When the seedlings are 2 to 3 inches high they are thinned to stand 6 inches apart in the row. The rows may be 18 inches or 3 feet apart, depending on the cultivation intended. An ounce of seed should sow a row 150 feet long, and about 5 pounds will plant an acre when the rows are 3 feet apart. The plants should receive frequent and thorough cultivation throughout the growing season.
About three months from the time of planting the plants will blossom, and a month later the seed should be matured sufficiently for harvesting. As soon as the tips of the seeds turn a grayish green color they should be harvested, for if allowed to remain exposed to the weather they quickly turn brown or blacken. The plants may be pulled by hand and stacked, tops inward, in heaps about 6 feet high, or they may be mowed and at once built up into cocks of the same height. In about four or five days the seed will have ripened, after which it should be thrashed out and thoroughly cleaned.