SC - Borage

[LYN M PARKINSON]

A question was asked, regarding documentaion for borage.


IV 78.  Salat.  Take persel, sawge, grene garlec, chibolles, leek,
borage, myntes, porrettes, fenel, and toun cressis, rew, rosemarye,
purslarye; laue and waische hem clene.  Pike hem.  Pluk hem small wi(th)
(th)yn honde, and myng hem wel with rawe oile; lay on vyneger and salt,
and serue it forth.  p.115.
Hieatt, Constance & Sharon Butler. CURYE ON INGLYSCH. Oxford   University
Press. 1985. 


The Fromond List, c. 1525, gives uses for borage as both herbs for
pottage and herbs for salad.It is not starred, as a native plant.  This
means that the plant was imported into England.
Landsberg, Sylvia. The Medieval Garden. Thames & Hudson, 1995.  ISBN
0-500-01691-7.  	Thames & Hudson, Inc. 500 Fifth Avenue, NY 10110.


The history section on borage gives several Latin possible
interpretations for the name, quotes a Roman verse in Latin, "Ego, Borage
  Gaudia semper ago."  (I, Borage, bring always courage).  She quotes
Pliny  "maketh a man merry and joyfull."  He claimed that borage steeped
in wine was the famous Nepenthe of Homer.  A 17thC. quote, also.  Candied
flowers were given to persons recovering from long illnesses and those
prone to swooning,  Still called 'cool-ankard' in England, etc. p. 53.
Keville, Kathi.  Herbs, An Illustrated Encyclopedia.  A Complete
Culinary, Cosmetic, 	Medicinal, and Ornamental Guide.  Barnes &
Noble, NY, 1997.  ISBN 0 7607 0486 4. 


That do?  Need more?

Regards,

Allison

allilyn at juno.com

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