Bai Zhi / Angelica dahurica

Angelica dahurica is also commonly known as Chinese angelica, the garden angelica, root of the Holy Ghost, and wild angelica, as well as by its Chinese name, bai zhi (白芷). It is a striking and aromatic perennial herb, that has long been revered in traditional Chinese medicine and beyond. Native to China, Korea, and parts of Russia, this plant has been cultivated for centuries for its medicinal properties and for its role in cultural and culinary traditions.

Historically, Angelica dahurica was documented in ancient medical texts as early as the Tang Dynasty. Physicians value its ability to dispel wind, relieve pain, and reduce swelling, making it a staple remedy for headaches, toothaches, and skin conditions because it has antiseptic, analgesic, and antibacterial action. Its warming nature and affinity for the lungs also made it useful in treating colds, sinus congestion, and respiratory ailments. Over time, its applications expanded beyond medicine—its fragrant roots were sometimes used in incense and herbal beauty treatments.

Angelica dahurica also appears in Asian cuisine, where its aromatic and therapeutic properties enhance soups and herbal broths. While its flavor can be intense and sometimes overpowering, its use in traditional recipes reflects its deep-rooted role in daily life.

Cultivating Angelica dahurica requires an understanding of its natural habitat. Thriving in temperate climates, it prefers moist, well-drained soil rich in organic matter.  The plant grows vigorously! In fertile soil, the plant can reach up to six feet when in bloom, with broad, serrated leaves and clusters of delicate white flowers that draw in pollinators. However, it is the thick, fleshy root that holds the most value—harvested in late autumn of its second year, once it has fully developed its medicinal potency.

Biennial.  Hardy to zone 5.