Borage Recipes - Cooler than Cucumber

Borage leaves have a light cucumber taste. Cook like spinach or add to spinach, add to bean and pea soups, use with fish or make Borage fritters by dipping the leaves in batter and frying until crisp. Add shredded leaves to salads or mix with cream cheese and gherkins for a dip or sandwich filling.

Use the decorative flowers in salads, punches and desserts.

We like to impress our guests with exotic sounding recipes containing borage such as La Salade de Plusieurs Herbes, Gruene Sauce and Acquacotta di Verdure.

In plain English these fancy names mean a "mixed herb salad", a "green sauce" and "cooked water with greens." But I never tell our guests that.

Mixed Herb Salad (La Salade de Plusieurs Herbes)

2 heads lettuce
1 handful young, tender borage
1 handful fresh chervil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon balm
2 tablespoons fresh fennel
1 tablespoon chopped fresh mint
1 tablespoon oregano or marjoram flowers and leaves
salt to taste
1/3 cup olive oil
2 tablespoons herb vinegar
nasturtium flowers to garnish, or any other herb flowers

Rinse the lettuce and herbs well, dry them and place them in a large dish. Sprinkle with salt, add the oil and finally the vinegar. Let the salad stand a while before serving. Eat the salad heartily, crunching and chewing well.

For another variation of this recipe, as well as a selection of other tried and tested borage recipes visit http://www.herb.co.za/herbal/borage-recipes.htm

Related Posts:

Learn how to grow your own borage.

Discover natures best stress tonic.

Comments

[charlotte]

Please can I have some recipes on how to make herbal cold drinks

[Jo]

Looks delicious and healthy! Trying it out. Thanks!