Angelica glauca Edgew.

Plants 1–2.5 m, glabrous, aromatic. Root thick, long-conic. Stem stout, ribbed. Leaves long-petiolate; blade triangular, 20–30 × 20–25 cm, 2–3-ternate-pinnate, primary pinnae long-petiolulate, proximal pinnules 3-foliolose; leaflets subsessile, ovate to oblong-ovate, 3–5 × 1.5–2.5 cm, base cuneate, margin mucronulate-serrate, glaucous abaxially. Peduncles 15–25 cm; bracts 5, linear, 1.5–2.5 cm, reflexed; rays 15–20, 2–6 cm, subequal; bracteoles 6–10, linear, ca. 6 mm, reflexed. Calyx teeth obsolete. Petals white, obovate. Fruit oblong-ellipsoid, 8–12 × 4–6 mm; dorsal ribs prominent, thick, obtuse-rounded, lateral ribs broad-winged; vittae 1 in each furrow, 2–4 on commissure. Fl. and fr. Jun–Aug.

It is a temperate plant. In Pakistan it grows up to 4,000 m altitude. In India it grows between 2,900-3,000 m above sea level in the Himalayas.

The crushed roots are used as a flavouring and spice. They have a celery like flavour. The dried seeds are also used as a spice.

Can be grown by seedlings.