Re: Borage, anyone?

The key to using the leaves is to harvest them very young. They have a flavor reminiscent of cucumber. They can be used in salads, and minced and mixed with cream cheese for a spread on crackers. Will see if I can unearth any other recipes.
Cathy
On Tuesday, August 5, 2003, at 04:22 PM, Aplfgcnys@aol.com wrote:

I just got into my garden again today for the first time in 2 1/2 weeks.
What a mess! Things are not growing well at all, with this crazy weather, and
lack of attention has not helped a bit. The one thing that is doing well is
borage. I planted seeds a couple of years ago when my garden club was having an
edible flowers workshop, just for the pretty blue blooms that were supposed to
look good in salads, etc. Had just a few plants, not with a very few blooms.
Didn't pay much attention to it. Last year there one plant came back, had a
few flowers, again didn't pay much attention to it. This year there is borage
everywhere I look. Huge, succulent, floppy plants with brittle stems an inch
thick that would stand three feet high except that they flop and spread.
Great huge thick bunches of flowers. I pulled out a couple of bushels of it
today and barely made a dent. Does anyone else grow this? What good is it? I
asked at my club meeting and no one seemed to have an idea of anything to do
with it except put the flowers on things. I made a nice poached salmon with dill
sauce for our annual pot-luck dinner and covered it with the blue flowers.
Looked pretty, but they don't have much flavor. The leaves are so hairy that
they wouldn't be nice in salads. Someone said you could use them in soup, but
I haven't a recipe.
I know this group does not specialize in vegetable gardens - we discussed
that last year - but you do know everything, so maybe someone has a suggestion.
The stuff is so rampant, it seems there should be some use for it.
Auralie

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