Angelica forsteriana H.St.John
Angelica gingidium (G.Forst.) Hook.f.
Angelica montana (J.R.Forst. & G.Forst.) Cockayne
Anisotome gingidium (G.Forst.) Hook.f.
Gingidium montanum J.R.Forst. & G.Forst.
Ligusticum gingidium G.Forst.
Gingidia montana is a herbaceous, perennial plant with a stout stem growing up to 50cm tall from a taproot.
The plant is sometimes harvested from the wild for local use as a food.
The plant is known from only one location in Australia, but is fairly common in New Zealand[
All members of this genus contain furocoumarins, which increase skin sensitivity to sunlight and may cause dermatitis[
Australia, New Zealand.
Coastal to higher montane grassland, rocky and gravelly places, southwards from latitude 38°s on North and South Islands[
]. Rock crevices, at one point only in New South Wales; at elevations from 1,400 - 1,500 metres[
Requires a deep moist fertile soil in dappled shade or full sun[
Plants are reliably perennial if they are prevented from setting seed[
The plant is edible. It has a pleasant anise flavour[
]. The part that is eaten is not specified.
Seed - best sown in a cold frame as soon as it is ripe since the seed only has a short viability[
]. Seed can also be sown in the spring, though germination rates will be lower. It requires light for germination[
]. When large enough to handle, prick the seedlings out into individual pots and grow them on in a cold frame for their first winter, planting them out into their permanent positions in the spring.
The seed can also be sow in situ as soon as it is ripe.