Like a kaleidoscope of colour, this Queen Anne’s lace caught my eye.
Just starting to come into bloom the opening flowers make unusual shapes and textures.
When in full bloom they look like upside-down white lace umbrellas.
Here they grow wild along the roadside and fields and parts of the plant are actually edible.
It’s also called the wild carrot and the plant has a faint carrot odour to it so it is easy to identify.
The parts of the plant that can be eaten are the stalks when they are young and the roots.
To process the young stalks just peel off the outer skin and eat them raw.
The roots are sweetest in the fall when all the nutrients go back into the base of the plant.
These small white roots smell and taste like a sweet carrot but as they are quite small they are better used as a flavouring than a full meal.
But to me as a photographer, I love the composition that this flower head exhibits.
From the dark pink in the centre to the green that outlines the white buds making them appear to be a soft spearmint colour.
The soft pink around the edge of each node is the complementary colour to the green which makes it feel more vibrant.
Who knew that flowers could be so colour conscious.
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