Angelica is an interesting herb to grow and makes a towering plant, showy enough to work in the perennial border. If you don’t have fresh angelica, you may be able to buy candied stems.

Makes about 2 cups

INGREDIENTS

• 2 or 3 fresh stems of angelica, about 5 inches tall, or a scant ¼ cup candied pieces
• juice and finely pared zest of 1 small lemon
• 1 pound green tomatoes, finely chopped
• 1⅝ cups sugar

INSTRUCTIONS

1. Place the lemon zest in a pan with just enough water to cover it and simmer for about 1 hour until soft. Drain the zest, discarding the liquid.
2. Place the tomatoes and lemon juice in a bowl with the sugar and leave overnight for the sugar to soak up some of the juices from the fruit.
3. Next day, pour the contents of the bowl into a preserving pan and add the zest. Stir over a low heat until the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point. Skim if necessary.
4. If using fresh angelica, choose young stems. Pour boiling water over them and allow to steep for 5 minutes, then drain and shred finely. Add to the tomatoes at the beginning. If using candied stems, chop them finely
   and add at the end of the recipe instead of the stem ginger.