This haiku was inspired by my favourite fiends (vampires, of course), but reading it over again I realized it could also be about the Vashta Nerada, one of the more terrifying creatures on Doctor Who. Feel free to picture either as you read.
What’s your favourite monster (from mythology, TV, or otherwise)? Share in the comments…
If you prefer paperback, use this link to order Love Lies Bleeding from Bookshop – a portion of each sale goes directly to independent bookstores, as well as to myself. Thank you for supporting indie! ♥
Love Lies Bleeding‘s readers know that main character Mara is both a vampire and a botanist. Trained when she was still human, she continues to study plants and have a garden. This post is thirteenth in a series exploring Mara’s plants. Are you interested in botany, gardening, or plant lore? So are some vampires…
Please note: Medicinal uses are given for informational purposes only. Always consult a medical professional before diagnosing or treating yourself or anyone else.
Warning: Poison Hemlock (Conium maculatum), Water Hemlock (Cicuta douglasii), and Fool’s Parsley (Aethusa cynapium) are toxic plants that can easily be mistaken for Queen Anne’s Lace. Don’t harvest wild QAL unless you are absolutely sure you have the right plant!
From Wikipedia: D. carota is distinguished by a mix of tripinnate leaves, fine hairs on its solid green stems and on its leaves, a root that smells like carrots, and occasionally a single dark red flower in the center of the umbel.[9] Hemlock is also different in tending to have purple mottling on its stems, which also lack the hairiness of the plain green Queen Anne’s lace (wild carrot) stems.
History: Native to temperate Europe and southwest Asia, and naturalized in North America, Australia and New Zealand, Queen Anne’s Lace is the wild form of the carrots in your vegetable drawer. The white flower clusters sometimes have a dark red or purple floret in the centre, which inspired the name Queen Anne’s Lace. The dark spot is said to be a drop of Queen Anne’s* blood, a result of pricking her finger as she was making lace (the spot actually serves to attract insects). Queen Anne’s Lace has been used as a food throughout history: the roots have been eaten as a cooked vegetable, and thanks to its high sugar content it has even been used to sweeten other foods. In England it was once believed that the dark floret could cure epilepsy. First Nations peoples used the plant medicinally to treat blood disorders, skin conditions, and diabetes (please do not try this at home).
*The Queen Anne in question could be Queen Anne of England (wife of James I), Anne of Denmark, or even Anne Boleyn.
Victorian Language of Flowers Meaning: Sanctuary
Cultivation: Biennial. Prefers full sun to part shade and well-drained soil. Blooms from late spring until autumn of its second year. Queen Anne’s Lace is easy to care for and requires only occasional watering. If you plan on growing carrots for seeds, don’t grow Queen Anne’s Lace– the plants will cross-pollinate and your carrots will produce QAL seeds. Don’t plant QAL near apples if you’re going to eat the roots, because apples affect the flavour, making the roots bitter. If you don’t want it spreading everywhere, then it’s best to plant Queen Anne’s Lace where it can be contained. You can help prevent the spread by deadheading the flowers. Remove plants by digging them up (be sure to get the entire taproot). Can be found growing wild on roadsides and in fields, but don’t harvest it unless you’re 100% able to confidently identify it.
Companion planting: Queen Anne’s Lace attracts beneficial insects, and has been found to be especially helpful when planted next to blueberries and tomatoes.
Note: Some states and provinces have listed QAL as a noxious/invasive weed, so check with your local government or invasive species organization before planting it.
Uses:
Culinary: the roots can be cooked and eaten like carrots when they’re young and tender. You can also dry, roast, and grind them to make a coffee substitute. The flowers can be battered and fried, added to salads, or used in drinks and to make jelly. Chop young leaves (from first year plants) and add to salad. Use the seeds to flavour soups and stews.
Medicinal: The roots and seeds are used as a diuretic. The grated root can be mixed with honey and used as a poultice to treat minor wounds and sores.
From The Woodrow Wilson Foundation Leadership Programs for Teachers:
“It is still used by some women today as a contraceptive; a teaspoon of seeds are thoroughly chewed, swallowed and washed down with water or juice starting just before ovulation, during ovulation, and for one week thereafter.”
Dye: The flowers produce an off-white colour. Using different mordants will result in yellows, golds, shades of orange, and forest green.
Science Experiment to Demonstrate Capillary Action: If you place the freshly cut flowers in coloured water (make by adding food colouring to water and mixing well), the flowers will slowly change colour to match the water.
Wildlife: Queen Anne’s Lace attracts beneficial insects to the garden. It’s a food source for Black Swallowtail butterfly larvae. Some birds also eat the seeds.
Caution: Do not consume Queen Anne’s Lace if you’re pregnant (the plant was traditionally used as an abortifacient). Be careful while handling the foliage as the leaves can cause photo sensitivity and dermatitis.
Mara’s Uses: Mara might use QAL in some of her herbal remedies, but its association with blood would probably interest her more.
If you prefer paperback, use this link to order Love Lies Bleeding from Bookshop – a portion of each sale goes directly to independent bookstores, as well as to myself. Thank you for supporting indie! ♥
I don’t think it’s too much to hope for a better year in 2022, so I’m sending you all my best wishes for good things ahead!
There are a few different New Year’s traditions in my family that come from our Greek culture. The one I’ll be indulging in tomorrow is making Loukoumades, or Greek doughnuts. These were a highlight of the holidays growing up, and I thought I’d share my mom’s recipe. Enjoy!
Loukoumades (Greek Doughnuts)
This recipe makes enough for at least 6 people. Feel free to halve the amounts to make less.
Like with clouds, it can be fun to try to figure out what the different shapes remind you of
(Apologies for the lack of precise measurements– my mom was one of those cooks who just knew how to make things. Luckily the recipe doesn’t need to be too precise.)
2 highball glasses/tall drinking glasses of warm water
3 soup spoons yeast
1/2 teaspoon salt
4 soup spoons vegetable oil (or olive oil, if you want to be authentic)
2 to 3 highball glasses/tall drinking glasses all-purpose flour
Mix together water, yeast, salt, and oil in a large bowl. Add flour, mixing in thoroughly. Batter should have a similar consistency to pancake batter (not too thick nor runny). Cover the bowl with a clean tea towel and let sit until mixture has doubled in bulk.
Once the batter is ready, pour vegetable oil several inches deep into a saucepan (don’t fill the pan more than halfway). Heat oil over high heat. To test if it’s hot enough, carefully drop a small amount of batter in; if the batter floats and oil bubbles around, you’re ready to start making the loukoumades. (If the batter immediately turn brown, the oil is too hot. Turn it down and test again in a few minutes.)
Lower heat to medium-low. Carefully drop in scant tablespoons of batter (the loukoumades puff up, so you don’t want to make them too big). Don’t crowd the pan. Fry loukoumades, turning them until they are lightly golden and crispy. Remove them with a slotted spoon and place them in a bowl or large dish lined with paper towels. Continue until you’re out of batter, adding more oil to the pan, if necessary.
SYRUP
2 cups unpasteurized honey
3/4 cup to 1 cup water (depends on whether you prefer a thicker or thinner syrup)
Simmer water and honey together in a small saucepan for 3 to 4 minutes. Lower heat to minimum and keep warm.
TO SERVE:
If you prefer crispy loukoumades like I do, pour some syrup into an individual bowl, sprinkle with ground cinnamon, and dip loukoumades into the syrup as you’re eating them.
If you prefer softer/sweeter loukoumades, place them in a serving bowl. Pour the syrup over them and sprinkle with cinnamon. Eat while still warm.
You can also reheat loukoumades in the oven at 350F (175C) for about 15 minutes. Loukoumades are best eaten the same day.
I’m happy to report that I loved the last book I read, which means Terry Pratchett’s Discworld series is back on the TBR pile (fingers crossed I won’t regret that decision). For now, though, I’m switching things up and going with a cookbook. I’m not sure whether I’ve mentioned it before, but I collect cookbooks and enjoy reading them (I’ve even been known to try out a recipe on occasion). I’m very excited to get into The Arab Table, as it goes beyond recipes to also share cultural traditions and the author’s own experiences. I have a feeling this is going to be one of my favourite cookbooks.
What are you reading these days? Share in the comments…
Don’t forget to take advantage of the End of the Year E-Book Sale and get Love Lies Bleeding for half off! Get it now.
Please forgive the lack of post today, but I’ve been dealing with a bout of food poisoning and I’m not feeling up to putting together anything more ambitious (this meme is very relatable at the moment). Hope you’re all feeling well and are enjoying the weekend…
Aspasía S. Bissas 