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In
the ancient world young girls would serve borage tea to shy
and reluctant young men in an effort to get them to propose.
Celtic warriors would add the herb to their wine to give them
bravado before battle. Drinking borage today is supposed to
induce psychic powers. The Roman writer, Pliny (AD 23-79)
claimed that borage steeped in wine was the famous Nepenthe
of Homer, which brought absolute forgiveness when drunk.
The
origin of the word borage is uncertain, but it probably derives
from the Latin, borra, meaning "hair of the beast",
a reference to the herb's bristly leaves.
Medicinally, borage has high mucilage content, making it a
demulcent and a soother of respiratory problems. Its emollient
qualities make it helpful for sore and inflamed skin - prepared
either as freshly squeezed juice, in a poultice, or as an
infusion. The flowers encourage sweating, and the leaves are
diuretic.
Borage seed oil is one of the best dietary sources of gamma
linolenic acid (GLA), one of the essential fatty acids. The
essential fatty acids are important in many metabolic processes,
including energy production. They are called "essential"
fatty acids because your body cannot synthesize them. They
must be part of your diet. A lack of GLA in the diet has been
linked to many modern ailments including arthritis, skin problems
and migraine headaches. Borage also acts as a restorative
on the adrenal cortex, which means that it will revive and
renew the adrenal glands after a medical treatment with cortisone
or steroids.
In addition to the healthful qualities of its oil, borage
is a very nutritious herb, rich in calcium, magnesium and
vitamins A and C.
Borage is a European native, but now grows extensively throughout
North America. It is becoming an important cash crop on the
Prairies where it is cultivated for its seed oil. The herb
is a self-seeding annual (although it will occasionally appear
as a biennial) so once in your garden it's probably there
to stay. But it's a welcome plant, being both attractive and
useful. The flowers are a beautiful bright blue and star-shaped.
Borage is easily grown from seed and will flourish in full
sun or light shade. Borage is a favorite flower of bees.
Borage
has a crisp, cucumber-like flavor and will enhance the taste
of salads, vegetable, fish and poultry. Choose young leaves,
as they tend to get bristly with age. The older leaves can
be used for flavoring a soup or stew, but it's recommended
that they be removed from the dish before serving.
Borage, Fennel, and Radish Salad
· 1 fennel bulb, with top and outer portions removed,
cut into thin slices
· ½ cup fresh bite-sized borage leaves
· 3-4 radishes, thinly sliced
· Juice of ½ lemon
· 1 Tbsp. grapefruit juice
· 2 Tbsp. extra virgin olive oil
· 1 Tbsp. flax or hempseed oil or substitute of your
choice
· Sea salt and freshly ground black pepper to taste.
Toss the borage, radishes, and fennel together in a large
salad bowl. Blend the grapefruit juice, lemon juice, olive
oil, flax oil and salt and pepper, adding more lemon juice
if insufficiently tangy. Mix together and serve.
Borage and Red Pepper Rice
· 1 cup of long grain, brown rice (preferably organic)
· 2 cups of water
· 2 tsp. of fresh borage leaves, cut fine (or leave
whole if you wish to remove them prior to serving)
· 1 red pepper, sliced
· 1 Tbsp. extra virgin olive oil
· ½ tsp. sea salt
· Some fresh borage flowers.
Add the salt to the water and bring to the boil. Add the rice
(rinse in cold water first) and the borage leaves and reduce
to a simmer. Cook for 40-45 minutes or until the rice is done
(organic brown rice usually takes a little longer to cook).
Lightly sauté the red pepper in the oil. When serving,
sprinkle the red pepper and the borage flowers on top of the
rice. Serves four.
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