I've been reading that angelica seeds and roots are fragrant. From the number of bees always on the blossoms, I thought they, too, would be fragrant. But no. I'm anxious to dry the seeds and root now though. It's quite exciting to know that I'll soon experience a new fragrance, one I've never known before.
It is the year of the tomato in my garden. Unlike last year and the year before, a person does get lucky now and then. I've streamlined my tomato-sauce-making even more by eliminating onions, garlic, and other seasonings from the roasting pan and it's still the best sauce I've ever tasted. I think the secret is to combine different varieties of tomatoes -- beefsteak, plum, cherry, and whatever else you have. These are all heirloom varieties but I can't remember any names now except Cherokee Purple. And I also think the sweetness of the cherry tomatoes is irreplaceable.
Tomato Sauce: Coat a roasting pan with a little olive oil. Cut 3½ pounds of various fresh tomatoes into chunks and toss with a little more olive oil. You don't need to peel or seed them. Roast at 375 degrees for one hour. Let cool a little and blend into a puree -- I use an immersion blender. Pour the puree through a large sieve first, then pour into pint-size jars and freeze.