Using sound judgment to be more self-reliant.
While gathering this year’s currant harvest, I had a vision. What if I combined Queen Anne’s lace jelly with currants for a unique seasonal treat? I could picture the clear jelly with bright red berries suspended in it for a pop of color and flavor. All I needed to do was figure out a way to make it happen. Luckily, I had one of my dearest friends visiting and a cool summer day. We started canning and cooking and made a day of it. The results of the experiment were delicious….
Queen Anne’s lace (Daucus carota) is a biennial and is also known as Wild Carrot, Bird’s Nest Weed, Bee’s Nest, Devils Plague, garden carrot, Bird’s Nest Root, Lace Flower, Rantipole, Herbe a dinde and Yarkuki. In some states it is designated as a noxious weed. Known as 野胡萝卜 in china.
The World Carrot Museum states that the name “‘Herbe a dinde’ derives from its use as a feed for young turkeys – dinde.” (Personally, I’d never heard of that name before. Maybe it’s a UK thing?) The Woodrow Wilson Foundation Leadership Programs for Teachers cites the origin of the name as follows: “Queen Anne’s Lace is said to have been named after Queen Anne of England, an expert lace maker. When she pricked her finger with a needle, a single drop of blood fell into the lace, thus the dark purple floret in the center of the flower.”
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