Borage, Borago
officinalis
plant in flower..
Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Borage along with all the Borage containing recipes presented on this site, with 7 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Borage as a major edible flower.
Borage, Borago officinalis, (also known as Echium amoenum and Starflower) is an annual herb belonging to the Boraginaceae (borage or forget-me not) family. The plant originated in Syria but has been naturalized throughout most of Europe, North Africa and Iran.
Normally it grows to about 90cm in height and is distinguished by having bristly hair that covers its stems and bear alternative leaves about 10cm in length. The plant's most striking attributes are its flowers which are either blue or pink in hue and bear five small distinctly pointed petals (hence the name 'starflower'). It reproduces by prolific self-seeding and will grow year-on-year where it was first planted.
The leaves and flowers of this plant are eaten, especially in Central Europe. The leaves have a pronounced cucumber-like flavour and are used in salads and soups. They are also used in to make the German Frankfurter Grüne Sauce in conjunction with parsley, chervil, chives, cress, sorrel, burnet. The flowers have a sweet honey-like taste and are often used to decorate desserts and salads. They are also frozen in ice-cubes to decorate cocktails.
It should be noted that the leaves contain small amounts (10 ppm of dried herb) of the liver-toxic pyrrolizidine alkaloids: intermedine, lycopsamine, amabiline and supinine; though this is generally too little to be toxic in humans.
Borage flowers are a true delight. The plant has lovely cornflower blue star-shaped flowers and the blossoms and leaves have a cool, faint cucumber taste. They work wonderfully well in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Borage as a major edible flower.
Borage, Borago officinalis, (also known as Echium amoenum and Starflower) is an annual herb belonging to the Boraginaceae (borage or forget-me not) family. The plant originated in Syria but has been naturalized throughout most of Europe, North Africa and Iran.
Normally it grows to about 90cm in height and is distinguished by having bristly hair that covers its stems and bear alternative leaves about 10cm in length. The plant's most striking attributes are its flowers which are either blue or pink in hue and bear five small distinctly pointed petals (hence the name 'starflower'). It reproduces by prolific self-seeding and will grow year-on-year where it was first planted.
The leaves and flowers of this plant are eaten, especially in Central Europe. The leaves have a pronounced cucumber-like flavour and are used in salads and soups. They are also used in to make the German Frankfurter Grüne Sauce in conjunction with parsley, chervil, chives, cress, sorrel, burnet. The flowers have a sweet honey-like taste and are often used to decorate desserts and salads. They are also frozen in ice-cubes to decorate cocktails.
It should be noted that the leaves contain small amounts (10 ppm of dried herb) of the liver-toxic pyrrolizidine alkaloids: intermedine, lycopsamine, amabiline and supinine; though this is generally too little to be toxic in humans.
Borage flowers are a true delight. The plant has lovely cornflower blue star-shaped flowers and the blossoms and leaves have a cool, faint cucumber taste. They work wonderfully well in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.
The alphabetical list of all recipes on this site follows, (limited to 100 recipes per page). There are 7 recipes in total:
Page 1 of 1
| Almond Cupcakes with Candied Borage Flowers Origin: Britain | Borage Soup II Origin: Britain | To pickle any kind of Flowers. Origin: Britain |
| Borage Flower Soup Origin: Britain | Candied Borage Flowers Origin: Britain | |
| Borage Soup Origin: Britain | To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss, &c. Origin: Britain |
Page 1 of 1