[Sca-cooks] Borage

[K C Francis]

Yes, borage and purslane grow like weeds.  The borage flower can be used for blue food coloring and it is the second most used for candying after violets.  Purslane was being sold at my local farmer's market (Marin Civic Center), and Sunset magazine published an article with 3 recipes for purslane some years ago and I keep finding recipes using it in cookbooks and other magazines, so it is not so uncommon.  As to substitutes, I'd consider using a little actual cucumber for the borage leaves if recreating the flavor combination is important and I cannot think of anything with the very distinct flavor/texture of purslane to ever try.
 
Borage plants are available at nurserys but just ask any gardner if they have some to share and then stand back.  I only use my own cold compost as a bottom layer because the seeds aren't killed and I don't want to strangle the vegetables with borage (or have to weed it all out).
 
Katira
 
 

> Date: Sun, 19 Jan 2014 17:10:40 -0800
> From: lilinah at earthlink.net
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Borage
> 
> Robin Carroll-Mann / Brighid ni Chiarain 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.
> 
> Borage leaves are rather... hairy, but that's not a problem when they're torn up. The flowers can also be used, they are a beautiful violet color. It's also excellent added to iced tea in the summer. Neither spinach nor arugula has a flavor at all similar to borage. I can't really think of a substitute. I might use mint, although the flavor is totally different, or lovage leaves, not that it's easy to find, either. Borage is not difficult to grow. One of my best friends grew it in her yard back in the 1970s. 
> 
> > I have similar questions about purslane.
> 
> Purslane is used in SCA-period Middle Eastern recipes (i can't recall which at the moment and i'm away from my library), as well as in modern Middle Eastern recipes. When i've seen it for sale, it had its name in Spanish, verdolagas, at the ever astonishing Berkeley Bowl. It is also called pourpier in French, and bakleh or baklih in Lebanese Arabic.
> 
> I LOVE purslane, but have only rarely seen it for sale. I got a sack full from FreeCycle when someone was cleaning up her yard. Apparently it can be somewhat weedy in a yard, if the people in the house are not eating it :-) The leaves are a bit succulent - as in the plants known as succulents - although nowhere as thick as most succulents. The flavor is tangy, slightly sour, but not terribly so. It can be used raw or cooked. I really wish i could get a regular supply.
> 
> Urtatim (that's oor-tah-TEEM)
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