Along the Grapevine

More on Queen Anne’s Lace and Kombucha


DSC03429Last year I experimented with Queen Anne’s lace (daucus carota) for the first time and posted a recipe for a flower cordial, which I now usually make without adding any other flowers. The rosy pink colour never fails, and the flavour is exquisite on its own. I use it mixed with sodas, in cocktails, sometimes just with water, and occasionally in tea.

I have altered the recipe slightly. I measure by volume, covering the blossoms with equal parts of boiling water. In fact, I use a little less water sometimes, barely covering the flowers with water and then press them down with a plate. Then I mix the strained liquid with half as much organic sugar, heat and stir just to dissolve. That’s all there is to it.

Since then, I have been determined to find other ways to use this beautiful flower, and especially this year when they are in such profusion, I want to share as many ideas as possible.

I did make a very nice jelly with it last summer but failed to post my recipe.  However, I recently came across another blogger’s recipe which is much the same, so I will take the lazy way out and direct you to it here at Forged Mettle Farm.

Apart from the jelly and the syrup, I have had difficulty coming up with recipes. I used it to flavour rice pudding, but found that the flavour and colour were both overwhelmed with so much cooking and the other ingredients. I remedied that to some extent by making a thick pudding without sugar, once with coconut milk and once with milk and cream, then thinning and sweetening it with the syrup as it was cooling, thus avoiding long exposure to heat. The colour was not there, but there was enough flavour to make a delicious dessert, although not as strongly flavoured as I would have liked.  Experiment will continue.DSC03574.JPG

Having recently acquired some scoby (symbiotic colony of bacteria and yeast) I have been experimenting with making kombucha. If you are not familiar with this super healthful drink, you might be interested to read this article I found which will give you the necessary info, and then some. It is so easy to make, and can be mixed with just about anything – fruits, berries, herbs, and even vegetables, in short, all the wild things I write about. And so I have Queen Anne’s Lace kombucha, made by mixing the syrup with prepared kombucha in equal parts, and then allowing it to ferment a couple of days or so. If left longer than a couple of days, remember to open the bottle to let any built up gas escape. You may want to add or subtract the amount of syrup, augment, reduce or even eliminate the final fermentation to get the flavour and sweetness you like best.DSC03588

If you are frustrated by not having access to a scoby, and you live in this area, I would be happy to provide you with one plus the necessary amount of ready made kombucha to get you started.

And this is what I bring to this week’s Fiesta Friday which I will be co-hosting with Mara from Put on Your Cake Pants.  Do drop by and see what our guests have for you. If you would like to contribute a recipe of yours, you are most welcome. Just check out the guidelines and join the party.



Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

22 thoughts on “More on Queen Anne’s Lace and Kombucha

  1. Love the pudding idea! QAL is underappreciated, IMO – it has such a delightful flavor, and I’ve found the syrup to be fantastic as a (back)sweetener for dry pineapple peel and pineapple wines I’ve made. Will have to try it in KT 2F and water kefir now, too!


    • Thanks for stopping by and leaving a comment. Wow, pineapple peel and pineapple wines. I must look at more of your posts. I thought of making a soda with a root bug which I have written about on my blog (using chicory or dandelion root) but hadn’t thought of kefir. The possibilities seem endless. Keep it up!

      Liked by 1 person

      • Thanks and hope you do check out more posts. 😁 I like to try to make edibles (and drinkables) from food “waste” and they can turn out incredibly good! Tepache progressed to pineapple peel wine…who knows what’s next? lol

        Liked by 1 person

  2. I had no idea you could cook with queens anns lace. The pudding sounds incredible!

    Liked by 1 person

    • I had no idea either until last year, and now I’m hooked. I really hope to use other parts of the plant soon, as it is actually quite nutritious the way carrots are.


  3. I have to admit that I haven’t really made much use of flowers in my cooking/baking, but this sounds really intriguing! My husband has expressed interest in making his own kombucha, so I’ll have to show this to him. Thanks for co-hosting at Fiesta Friday with me this week 🙂

    Liked by 1 person

    • I wish I could share some of mine with you, or at least your husband. The link in my post is very helpful for explaining how it is made, although once you have started, it just involves making some strong, sweet black tea so couldn’t be easier. I hope he gives it a try.


  4. You really are someone worth knowing, Hilda. I’ve never heard of Queen Anne’s lace. Your posts are really interesting and informative. You forager types should get together and produce a book.

    Liked by 1 person

    • Thanks, Mary. There is so much more on-line foraged recipes than when I started my blog, and some really exceptional ones too. I feel I have been eclipsed, but in a good way. Nice to know I am not alone in my interests.


  5. Pingback: Maple-Caramelized Bananas - The Not So Creative Cook

  6. I have never really looked into kombucha just because I am notorious at killing off cultures. It doesn’t matter what it is, I go a couple months and then, I hate to say it, lose interest. My many poor, poor kefir cultures – I am mourning them. And my sourdough. *sighs* Yep. I am a serial killer of cultures!

    Liked by 1 person

  7. I have never made kombucha but this sounds great. I love to read about your foraging! 🙂 Thank you for co hosting Fiesta Friday!


  8. The pudding sounds amazing, Hilda. Thanks for co-hosting this week’s FF! x

    Liked by 1 person

  9. I’ve been looking into SCOBY and homemade kombucha etc. since my daughter loves it (those kombucha drinks are not cheap) but am a little afraid of somehow bungling the process 😬 Too bad I no longer have Queen Ann’s lace growing in my yard. Thanks for cohosting, Hilda. Do you have your feature selections ready? I’m working on the next FF post right now, so if you can send them to me I’d appreciate it.

    Liked by 1 person

  10. I do apologize for the confusion. I must make note of that.

    Liked by 1 person

  11. Dear Hilda,
    love your site.
    I think QAL would make great panna cotta. Just steep the flowers and possibly a few young leaves in the heated cream and leave overnight, then strain in the morning and sweeten to taste (not too much) and add gelatine if necessary. I have made panna cotta flavoured with yarrow, elderflower, meadowsweet and a few other things (pussy willows and hazel flowers) and have not yet tried QAL but I am sure it would be a hit.


    • That is a great idea! I will definitely give that a try and thanks so much for sharing your idea. I also like the other flavours you’ve used and honestly never had a panna cotta I didn’t like


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