Rockamour Herbs, Inc.
DAILY WISDOM
DAILY WISDOM
Queen Anne's Lace
The seeds were once used as a contraceptive.and was first described by Hippocrates over 2,000 years ago. The seeds were crushed for this purpose.
When freshly cut, the stems can be placed in a jar of food coloring and water. The small white flowers will take on whatever color you have chosen in your jar.
They are beneficial about the garden attracting wasps that will take care of some of the pesky insects you would rather be rid of.. They are especially helpful planted around tomatoes, although as a weedy plant, I would prefer them OUT of my vegetable garden. Planting them about the perimeter sounds much better to me. They are also beneficial in keeping lettuce cool.
How did it get the name, Queen Anne's Lace? I have heard many stories. Queen Anne’s Lace’s name, as many people know, is derived from one of the two Queen Anne’s (Queen Anne of England and Anne of Denmark) that have been among the British Royalty. Both women were reputed to be champion lace makers. The story is that one is that one of them pricked her finger while making lace and stained it with blood. This refers to the slight reddish purple hue in the middle of each small floret contained within the flower head. My grandmother told me that the little purple floret in the center WAS the Queen and that the other white florets were her people.
One of the lesser know superstitions about Queen Anne’s Lace is that if you bring it in your house, it will kill your mother. Such a beautiful flower for bouquets too!
Queen-Anne’s Lace
by William Carlos Williams
Her body is not so white as
anemony petals nor so smooth—nor
so remote a thing. It is a field
of the wild carrot taking
the field by force; the grass
does not raise above it.
Here is no question of whiteness,
white as can be, with a purple mole
at the center of each flower.
Each flower is a hand’s span
of her whiteness. Wherever
his hand has lain there is
a tiny purple blemish. Each part
is a blossom under his touch
to which the fibres of her being
stem one by one, each to its end,
until the whole field is a
white desire, empty, a single stem,
a cluster, flower by flower,
a pious wish to whiteness gone over—
or nothing.
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Parsley: Very versatile in the kitchen. Fresh green appearance and fragrant aroma is delightful to the eye and great for stimulating the appetite.
Angelica: Wonderful candied stems with a flavour similar to licorice. Leaves, fresh or dried make a great tisane that is reminiscent of China tea. Remove flower heads if you want it to live for 2 or 3 years.
Celandine: Latex type juice mixed with vinegar is said to remove warts and corns. Great decoction for stomach pain and inflammation of the bilary duct. Potent anticancer properties.
Spilanthes acmella: Leaves have a mild anesthetizing effect which is wonderful for toothaches. Good antibiotic against candida. Eat the fresh leaves like cress.
Sweet Marjoram: Leaves add a strong, spicy flavour to soups, sauces, stuffing and stew. A must in German Potato soup!
Lemongrass: West Indian. Tangy enlarged leaf bases are essential in Thai and Vietnamese dishes. Leaves are used to flavour fish, soups, curries and sauces. They make a pleasant tea as well.
Stevia: Leaves are naturally very sweet but low in calories. They are heat-stable for cooking and has and anti-plaque formula that reduces tooth decay. Water plants from the bottom and protect from frost.
Sacred Basil: True sacred basil grown in houses, gardens and near temples all over India. Mildly intoxicating clove-scented leaves are used in salads and other cold dishes.
Indian Basil: Seeds are used to make a popular Indian drink called falooda. The seeds are soaked in water to form a gel and then are stirred into milk along with rose syrup and crushed ice. Having no aroma or taste they add a cooling effect believed to boost body strength.
Florence Fennel: Flavour of anise. Seeds are used for flavoring meats, fruits and baked goods. Leaves are used as garnish. Stems are used like celery in soups and salads.
Rosemary: One of the most fragrant of herbs. Chop and sprinkle on orange sections. Appealing in dumplings, biscuits, preserves and a must for poultry stuffing. Most notable with pork and lamb. Excellent in homemade shampoos, especially for dark hair.
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