Monday, 6 December 2010


Borage, also known as the starflower, is a hardy annual plant. Originating in Syria, but naturalized throughout the Mediterranean region. It grows to a height of 60–100 cm. The whole plant is rough with white, stiff, prickly hairs. Flowers are mainly blue but can sometimes be found as pink. In milder climates, borage will bloom continuously for most of the year. If left alone, Borage will seed itself freely and comes up year after year in the same place. Sown in the autumn, they will flower in May, sown in the spring they will flower in June. Gather the leaves when the plant is coming into flower. Pick only on a fine day, when the sun has dried off the dew.
As a fresh vegetable, Borage has a cucumber-like fragrance, and can be used in salads or as a garnish. It also has a faint cucumber flavour. The flower has a sweet honey-like taste. A German borage recipe is the Green Sauce (Grüne Soße) made in Frankfurt. Borage is commonly used as filling of the traditional pasta ravioli and pansoti. It is used to flavour pickled gherkins in Poland.
Borage is also used commercially for its oilseed.
Borage contains potassium and calcium, combined with mineral acids, nitrate of potash and saline mucilage. Due to the presence of nitrate of potash when burnt, it will emit sparks with a slight explosive sound.
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Chimichurri (Argentine sauce)

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