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Borage




Source of Recipe


Unknown


Recipe Introduction


(Borago officinalis)Tastes like cucumber.
Blue flowers edible. Vegetable use of borage is common in Germany, in the Spanish regions of Aragón and Navarra, in the Greek island of Crete and in the Italian northern region Liguria. Although often used in soups, one of the better known German borage recipes is the Green Sauce (Grüne Soße) made in Frankfurt. In Italian Liguria, borage is commonly used as filling of the traditional pasta ravioli and pansoti. The leaves and flowers were originally used in Pimms before it was replaced by mint or cucumber peel. It is used to flavour pickled gherkins in Poland.