The flower heads of Queens Anne’s lace (Daucus carota), which is also known as the wild carrot, can be transformed into a delicious jelly, supremely delicate in taste and color. The broad, flat, lacy clusters of myriad, tiny, white flowers are a dominant part of roadsides, ditches, meadows and wild fields throughout the region. To produce a gently flavored, wine-colored jelly, gather and rinse about three dozen of the flower heads. Bring four...