Wild carrot, better known as Queen Anne’s Lace, is an herb and vegetable of antiquity that is original to Europe and Asia and now naturalized in North America. In the US, the herb is commonly found in pastures and wayside places, often to the point of stubborn invasiveness.
Since the time of the Roman Empire, people have found uses for the entire plant. Take note, however: expert plant identification skills are required to wild harvest Queen Anne’s lace since it closely resembles poison hemlock. The two species even share a preference for moist, sandy habitats.
Traditionally, wild carrot roots are roasted and brewed much like coffee. The flowers are fried like fritters and the seeds are used to flavor soups, stews and sauces. The leaves, seeds and roots collectively produce a mild and pleasant tasting tea.
