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Elderberry syrup for pancakes, waffles, ice cream--also good for flu, colds, sore throats. Herb of the Year for 2013. Also home of the Elder Mother. Safe link to Wikipedia: dld.bz/c4EUF

Chicory (Chichorium intybus). Use the flower & leaves in a salad; cook (bring to a boil, drain, bring to a boil again briefly), then saute w/garlic & onions and serve w/pasta. Roots are ground as a coffee substitute and/or additive.

Queen Anne's Lace Flower Jelly. A delightful jelly from that pretty white flower--"tastes like a light floral lemonade"

Daylilies (Hemerocallis: beauty for a day). Saute the buds, stuff the flowers, add the flowers to hot-sour soup.

Sunflowers (Helianthus annuus). Roast the seeds, grind them into a meal, press for oil.

Elderberries (Sambucus). Jam, jelly, pies, syrup, wine--not to mention pancakes, muffins, fritters. More Vitamin C than oranges, plus antioxidants, Vitamin A, calcium, thiamine. Lots to like!

Dandelion salad. Dandelion (Taraxacum) greens and roots are full of vitamins, minerals and antioxidants. They are potassium-rich and have a strong diuretic quality, as well as efficacy as a blood/liver detoxifier. They have long been used to treat digestive disorders, urinary tract infections.

Purslane (Portulaca oleracea) leaves and stems are great raw in salads. You can steam them or add them to soups, stews, and other vegetable dishes. Good source of Omega-3 fatty acids, melatonin