For the signature herb of this novel, I had many choices, but Queen Anne’s lace, or wild carrot (Daucus carota), felt just right. It is well known to be one of the more potent antifertility plants and was locally available in many regions (including Central Texas). Brought to North America by colonial women, it spread quickly, probably because women settlers took it with them wherever they went. According to Riddle (Eve’s Herbs, pp. 50–51), the earliest reference to wild carrot appears in a fourth century BCE work ascribed to Hippocrates, where it is mentioned as a powerfully effective abortifacient. In modern scientific experiments, extracts of the seeds tested on rats, mice, guinea pigs, and rabbits either inhibited implantation of a fertilized ovum or (if recently implanted) caused it to be released. Other, informal experiments by women have been reported online (for instance, at sisterzeus.com). Most online forums discussing the use of the seeds stress the need to correctly identify it, to be sure it does not come from its look-alike plant, poison hemlock (Conium maculatum)—the plant that so tragically ended the life of Delia Hunt.
If this is a subject that interests you (I hope it does!), you’ll want to take a look at all four of the books mentioned above. They contain excellent documentation, full bibliographies, and handy indexes (useful if you want to look up a particular plant). If you’re tempted to experiment with any plant for any therapeutic purpose, please, please, please do your homework. Plants don’t wear labels, as the characters in this novel learn from tragic experience. And even labels don’t always tell the full story. Be observant and careful, know what you’re doing, and don’t take risks.
Early on in the series, a Booklist reviewer wrote, “China Bayles is always trying to teach us stuff: it’s not annoying at all but somehow soothing and fascinating.” To that, I have to add that China Bayles is always trying to teach me stuff—and even when what she wants to teach me isn’t soothing, it never, ever ceases to be fascinating.
I hope you feel the same way, and that China’s herbal explorations will take you in directions you might not have thought of going by yourself.
Susan Wittig Albert
Bertram, Texas
Recipes
Carrots, wild carrots, and their Daucus relatives are worthy of a recipe collection all their own. Here are recipes for some of the foods mentioned in this book, to add to your own collection of favorite carrot recipes.
Cass’ Couscous Carrot Salad
If you prefer (I do!), substitute 2 tablespoons candied ginger for the grated fresh ginger. For an entirely different taste, omit the basil and add ¼ cup chopped fresh mint. I’ve also made this dish with white and brown rice instead of couscous.
½ cup slivered almonds
1 cup water
Grated rind of ½ lemon
1 teaspoon salt
1 tablespoon olive oil
1 cup couscous
¼ cup raisins
1 cup grated carrot
1½ tablespoons grated fresh ginger
1 teaspoon allspice
½ cup chopped fresh basil
Juice of 1 lemon
Toast the nuts in a skillet over medium-high heat, stirring constantly, until they are golden (about 3 minutes). Set aside. Combine the water, lemon rind, salt, and oil in a saucepan, and heat until almost boiling. Add couscous and raisins, remove from heat, and cover. Let steam for 10 minutes, then fluff with a fork, breaking up any clumps. Add carrot, ginger, allspice, basil, lemon juice, and nuts. Serve warm or at room temperature to 4.
One-Dish Moroccan Chicken and Carrots
A slow-cooker recipe, easy enough for weekdays, exotic enough for a special meal. Traditionally served over warm rice, but it also goes well with pasta.
1 pound carrots, peeled and cut diagonally into 2-inch lengths
6 skinless, boneless chicken thighs
Juice of 1 lemon
3 cloves garlic, minced
2 teaspoons cinnamon
1 teaspoon cumin
½ teaspoon coriander seeds, crushed
Cayenne pepper, pinch
1 teaspoon salt
½ teaspoon black pepper (or to taste)
1 lemon, sliced as thinly as possible
⅔ cup sliced onions
¼ cup golden raisins
¼ cup sliced almonds, toasted if desired
Rice, for serving (optional)
Place the carrots in the slow cooker. Layer chicken thighs on top. Brush lemon juice evenly over the chicken. Mix together garlic, cinnamon, cumin, coriander seeds, cayenne pepper, salt, and black pepper. Sprinkle evenly across the chicken. Add lemon slices and sliced onions. Cover and cook on high for 4 hours or on low for 8 hours. Add raisins and almonds before serving over warm rice. Serves 4–5.
China’s Peach-and-Carrot Cobbler
I use canned peaches for this easy cobbler. If you’re using fresh fruit, you’ll want 2–3 large peaches, sliced. If you like coconut, add ½ cup to the filling.
START WITH THE BATTER:
½ cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
⅔ cup milk
1 egg
Melt the butter in a 9x13–inch oven-proof dish or pan. In a separate bowl, mix together flour, sugar, baking powder, and salt. Stir in milk and egg, making sure there are no lumps. Pour evenly over melted butter.
TO MAKE THE FILLING, COMBINE:
1 (28-ounce) can sliced peaches, drained
1½ cups shredded carrots
1¼ cups sugar
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
½ cup coconut (optional)
Mix all ingredients well and spread over batter—but don’t stir it in! The batter will rise to the top during the baking. Bake 35–45 minutes at 350 degrees F. Serve warm with ice cream to 6–8.
Queen Anne’s Lace Jelly
For refrigerator jelly, start by washing and sterilizing six 4-ounce jars and lids. If you want to store your jelly on the
