[Sca-cooks] Borage

[Johnna Holloway]

A number of the garden seed companies sell it. I can remember taking a couple
of seed packages to someone who lived in Canada because she'd not found them
locally and wanted them for her herb garden.  30 years ago or longer now. I guess it's still uncommon.
I cannot recall eating it, although if was served in a mixed salad or dish, would I have noticed?

Johnnae


On Jan 19, 2014, at 2:36 PM, Robin Carroll-Mann <rcarrollmann at gmail.com> wrote:

> I've been looking through a few Spanish salad recipes, and a number of them
> call for borage leaves and sometimes the flowers as well.  From what I read
> online, borage is used sometimes in Europe.  It is supposed to have a
> cucumber-like flavor. The only reference I found to it in the U.S. was some
> specialty produce-grower in California who grows it for some gourmet
> restaurant.
> 
> Can anyone who's eaten it comment on the flavor and texture of borage?  Can
> anyone suggest a reasonable substitute?  The Food Thesaurus suggests
> spinach or arugula.
> 
> 
> Brighid ni Chiarain