These days, borage is rarely used in cooking or grown as a culinary herb. The flowers are, however, edible as are the leaves. It is a beautiful plant with delicate ornamental flowers. The leaves, flowers and stalks of borage are edible, and as a voracious grower you can have many harvests.
1 cucumber, peeled and cut into chunks
Juice of 2-3 fresh limes
1/4 cup granulated sugar or more to taste
3/4 cup sour cream
1/4 tsp. Course black pepper
1 tsp. White sugar
1 Tbls. Rice wine vinegar
1 tsp. Fresh chopped dill
1/8 tsp. Fresh grated lemon peel
1/4 tsp. Finely grated red onion
1 English cucumber
3 garden fresh red tomatoes
10 borage flowers
Combine all the ingredients except for the tomatoes and flowers. Slice tomatoes and arrange them, overlapping, around the edge of a serving platter. Mound the cucumber mixture in the center of the platter, just covering the inner edge of the tomatoes. Chill well, and place the borage flowers decoratively on the salad just before serving. Serves 4 to 6
1 1/2 tsp. baking powder
1/2 cup milk
1 beaten egg
1/2 to 1 cup cooked, chopped borage leaves
1 Tbls. grated onion
oil or butter to fry
- Sift flour, baking powder and salt into a basin.
- Make a well in the centre and stir in combined milk and egg to make a stiff batter.
- Add chopped, cooked borage leaves and grated onion.
- Heat oil in a frying pan and fry the mixture in tablespoons, turning to brown both sides.
- Drain on brown paper and eat hot with mashed potatoes and grilled tomatoes.