Borage is an annual, robust herb, native to southern Europe and western Asia, it is now naturalized throughout North America and Europe. It is worth growing just for its dazzling, blue, star-like flowers. The old herbalists held that borage made folks brave and cheerful. It is now known to stimulate the adrenal glands and have antidepressant and mild sedative effects.
About Taste: Borage has a mild aroma and a considerably stronger flavor of cucumber. It is cool and fresh-tasting, wholesale nfl jerseys China with a slight saltiness.
Parts Used: cheap jerseys from China Leaves and flowers. Avoid the bristly stems.
Buying & Preserving: Borage is best used fresh. Leaves can be stored for a day or two in the vegetable crisper of the fridge, either wrapped in a damp paper towel or placed inside a plastic bag. Flowers are best used quickly after picking or they’ll wilt. Freeze them in ice cubes and serve in drinks.
Herb Gardening: Grow borage in well-drained soil in a sunny spot. It is a big, ungainly plant and will self-seed easily. Plant borage only where you intend it to grow because it has a long taproot and doesn’t like to cheap mlb jersey be moved. Harvest young borage leaves in spring and summer time, and pick the flowers as soon as they open.
Borage is actually a salad herb. Shred the younger leaves because their hairy texture is unpleasant if they’re left whole. Combine the shredded borage leaves with cucumber tossed in yogurt or sour cream, and add them to dressings and salsas. Tough older leaves can be sautéed, or cooked in water and treated like spinach. The Italians use borage with spinach or with bread crumbs, egg, and Parmesan cheese to stuff ravioli and cannelloni. The Turks add the leaves to green pea soup. The flowers will impart a delicate cucumber note to salads, and they look fantastic floating on a creamy soup or flavoring a summer punch. They can be candied to decorate cakes and desserts. Use borage sparingly.
Fresh Leaves and Flowers: Of borage species, only B. officinalis is edible. The white-flowered cultivated variety B. o. ‘Alba’ can be used in the same way as the blue or purple flowered varieties.
Good with cucumber, eel and other white cheeses, fatty fish, potato salad, yogurt; Pimm’s and other summer drinks. Combines nicely with arugula, cresses, chervil, garlic, dill, mint, salad burnet.
Reviewed byZorn Matrew on May 16.