This is the well-known old-fashioned marigold of cottage gardens. It is a favourite garden flower because the flowering period is spread over summer and well into autumn, as indicated by the generic name derived from the Latin `Kalendae', which in the ancient Roman calendar always marked the first day of the month.
In the Middle Ages it was used together with mint, savory, parsley, garlic, fennel and rosemary to flavour salads and the flowers were used to garnish whipped cream, salads and soups. In those days it was believed to have a stimulating and exhilarating effect, hence the English saying `borage brings courage'.
The fresh young leaves and entire top parts of the plant are harvested during the flowering period to be used as seasoning. Borage must always be finely chopped so the delicate hairs are not annoying. Borage is delicious by itself either cooked in butter or raw as a salad with lemon juice.
As seasoning it is added to pickled gherkins and vegetables, to spinach and cabbage, mayonnaise, cold sauces and salads. It is also used to make herb butter, herb cream, cheeses and yogurt. It gives a refreshing cucumber flavour to iced fruit cups. It is also good with braised meat and fish dishes to which it is added just before serving. In Liguria (northern Italy) it is used as a filling for ravioli. The flowers are used to add aroma to vinegars.
Borage may be readily grown from seed, either in the garden or in a windowbox. Sow in spring after all danger of frost is past. Growth is rapid, its only requirement being a light soil with lime.
In the former USSR capers are prepared from the related species. C. herbacea, which grows wild chiefly in the Crimea and Transcaucasia. - 15266
In the Middle Ages it was used together with mint, savory, parsley, garlic, fennel and rosemary to flavour salads and the flowers were used to garnish whipped cream, salads and soups. In those days it was believed to have a stimulating and exhilarating effect, hence the English saying `borage brings courage'.
The fresh young leaves and entire top parts of the plant are harvested during the flowering period to be used as seasoning. Borage must always be finely chopped so the delicate hairs are not annoying. Borage is delicious by itself either cooked in butter or raw as a salad with lemon juice.
As seasoning it is added to pickled gherkins and vegetables, to spinach and cabbage, mayonnaise, cold sauces and salads. It is also used to make herb butter, herb cream, cheeses and yogurt. It gives a refreshing cucumber flavour to iced fruit cups. It is also good with braised meat and fish dishes to which it is added just before serving. In Liguria (northern Italy) it is used as a filling for ravioli. The flowers are used to add aroma to vinegars.
Borage may be readily grown from seed, either in the garden or in a windowbox. Sow in spring after all danger of frost is past. Growth is rapid, its only requirement being a light soil with lime.
In the former USSR capers are prepared from the related species. C. herbacea, which grows wild chiefly in the Crimea and Transcaucasia. - 15266
