Early summer is one of the most rewarding times in the distillery garden. The fresh green growth of spring is pushing through, the pollinators are appearing, and the towering angelica plants begin their final transformation. For Explorer's Gin, this is when we harvest one of our most important botanicals. Angelica seed.
Angelica is a remarkable plant. Standing well over two metres tall, its large umbrella-shaped flower heads dominate the garden. Throughout spring these umbels provide the first foods attracting bees, hoverflies and countless other beneficial insects. As summer approaches, the flower heads gradually seed turning from green to a light brown before becoming completely dark brown and brittle.
Knowing exactly when to harvest is important. The seeds must be fully mature. A simple test is to gently flick the stem. If the seeds detach easily, they are ready. Harvest too early and flavour development will be incomplete. Leave them too long and the wind will scatter them across the countryside.
To prevent this, we carefully enclose each seed head in a muslin bag before cutting. The bag is secured around the stem, ensuring every seed is captured. Once harvested, the stems are hung upside down in a warm, dry and well-ventilated space where the seeds continue drying until completely brittle. At this stage they can be separated from the seed heads and stored for future distillation.
The seeds contribute a distinctive aromatic character to Explorer's Gin. They bring an earthy, slightly peppery warmth with subtle herbal and musky notes that help link together the brighter citrus and leafy botanicals found within the recipe.
Angelica has been valued for centuries because almost every part of the plant can be used. Young stems can be candied for cakes and desserts. The leaves have traditionally been dried for scented pillows and herbal preparations. The roots have long been used in cookery and medicine, often paired with tart fruits such as rhubarb to soften their acidity.
Unlike many herbs, angelica thrives in damp conditions. It naturally grows alongside rivers, streams and ponds, making it perfectly suited to the wetter areas of the distillery garden. Given moisture and space, it can return the following year, providing beauty, wildlife value and a reliable harvest.
Angelica seeds are also notoriously difficult to germinate. Fresh seed offers the best chance of success, which makes every successful harvest particularly valuable. For us, each seed collected represents another small connection between the distillery, the garden and the landscape that inspires Explorer's Gin.
