Borage
- To:
- Subject: Borage
- From: C* K*
- Date: Thu, 23 Nov 2000 22:20:00 -0800
This is excerpted from an article I had written this for a web site but as
it pertained to my experiences with serving borage, I thought I would share
here. :-) Cyndi K
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... I'm afraid I've yet to find the best method for serving them.
You can freeze the blossoms in ice cubes and float them in a summer punch.
This is lovely at first but experiments show that people don't like flowers
floating in their drinks after the ice melts. There seems to be an
instinctive physical reaction to encountering stray solid objects in a
beverage, and it's not a good one.
It's possible to dip individual flowers in egg white, making sure each one
is lightly but entirely coated, then to let let them dry while covered in
fine white sugar. After drying, the excess sugar is removed, preserving the
flower in a hard casing of candy. If you wantto tryh a taste, many gourmet
catalogs offer them at a price that must enhance the flavor. As for making
these at home, I fully intend to, the day I hear the Grand Poobah of the
Whole Universe is dropping by for dinner. And with recent USDA warnings
about using uncooked egg whites in anything, perhaps only if I don't like
the Grand Poobah's political agenda.
I've tried the petals in a salad. "Hey, what's this blue stuff?" was the
alarmed reaction. I tried sprinkling them on a cake. "It's that blue stuff
again. It's either a salad or dessert but it's not both." Another no go.
I have heard that lightly steaming the leaves removes the prickles and
leaves a very nice greens dish but maybe I've snuck enough borage onto the
table for now. Give it a try. The bees will love it, you'll enjoy the sky
blue flowers, and who knows, maybe someone in your household will eat it!
