Bulk Queen Anne's Lace

The Elegant Queen Anne’s Lace Flower

The real and scientific name of the Queen Anne's lace flower is Daucus carota, and another name is a Wild carrot. According to legend and stories, Queen Anne of England pitched her finger and from there, a drop of blood fell on the lace that was white that she was working with. It was the early Europeans who cultivated it, and the Romans who consumed it as a vegetable. These taproots were boiled in wine by many American colonists. Surprisingly the flower has a high sugar content, coming second to beetroot. It's often even used by the Irish, Jews, and Hindus to sweeten foods like puddings and desserts.

Queen Anne's Lace flower

The Queen Anne's lace flower looks a lot like an intricate lace pattern. It's small white flowers not only make exceptional filler flowers but is widely used in culinary and other cultures too. It's often spotted with a single dot of purple in the middle. The flat-topped white umbel flowers blossom from late spring and they bloom until mid-fall. The flowers are a cluster of a number of small white flowers and cult upwards to open and which helps in pollination. The bunch of the flowers closes again in the form of a reverse umbrella into the seed once the season is at an end. Apparently, there are many medicinal benefits to this plant as well. Vitamins and mineral contents have been found in Queen Anne's lace flower. They grow tall and average to about one meter mostly growing in meadows, roadsides, fields or any disturbed area as well. This shows that they are very hardy and thrive well in dry environments too. The leaves of this flower are feathery and are closely similar to house carrots. The base of the leaves where the stalk ends are flat as well as broad, and these leaves also resemble the poisonous hemlock and fool's parsley. The simple way to distinguish them is through smell. While the poisonous hemlock and its poisonous cousin fool's parsley has a disgusting smell, Queen Anne's lace smells just like a carrot. A lot of people have died eating what they thought was the root of wild carrots. That's why its consumption is not very much altogether. Also, its roots are sweet only when they are young and quickly turn woods as the plant ages. But there has been a long history of cultivating it for food. The roots were used to make tea, or in soups and stews. The leaves and flowers can be chopped and used in salads.The seeds are used in stews and soupsas a flavoring.