Latin Name: Borago officinalis
Plant Family: Boraginaceae
Other Names: Beebread, Starflower, Herb of Gladness, Burrage, Bugloss, Pain-des-Abeilles, Talewort, Bourrache, Borretsch, Borraggine & Boraga.
Description: Borage is an annual herb native to the Mediterranean which grows to a height of 60–100cm. The stems are bristly, as are the leaves which are covered with tiny stiff hairs on the upper and lower surface, these hairs can cause irritation in some people. The leaves are simple, alternate, mid-green in colour and 5–15 cm in length. The 5-petaled star-like flowers are approximately 2cm in diameter, azure blue in colour, fading to a pinky-blue with age. The leaves and flowers have a mild cucumber like flavour.
Interesting Fact: How borage got its name is subject to conjecture, the story is attributed to the Celts, Greeks and Romans, all of these naming theories link borage with the ability to impart courage, it was certainly used as a culinary ingredient by the Romans who viewed it as a pot herb, adding it to soups, stews and stocks. Medieval woman are said to have sent their men folk off to war with a sprig of Borage to keep courage in their hearts. It’s also associated with cheerfulness and the power to help us forget.
Ingredients: Borage Leaf
SUGGESTED USETraditionally used in the UK as a garnish for drinks such as Pimm’s, borage can also be used as a culinary ingredient, it is a common ingredient in various parts of Germany, Spain, Greece and Italy, where it is used as an ingredient in soups, sauces and added to fillings for pastas such as ravioli. Borage is also used as flavouring in some brands of gin. Try stirring it in to cottage cheese, add to savoury pancakes, fritters and dumplings.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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