permaculture

[von-fi@elonmerkki.net]

Hi there,

  Borage was grown traditionally in scandinavic herb gardens. Sales of dried
leaves and flowers are now days restricted here to pharmaceutical  markets 
only,
as they have small quantities of pyrrolizidine alkaloids, that can damage
liver if the plant is consumed as a major part of food for a long time. Also 
persons with liver damage should maybe avoid this one. 

  In folk tradition the young shoots were eaten raw or as spinach/potherb. 
Big leaves were dipped in boiling  water to soften the texture and "spikes",
before rolling into "roulade". Peeled stems were eaten also. It's tasty
with for example potato and beans. Flowers have been used in decorating
salads, cakes, drinks and cooked foods and it might be good idea to remove
them from receptacle if served in quantity. Plant is really efficient self
seeder at least in Fennoscandia, so if once sown it propably stays, even
though it's annual. 

Orava. 

On Sat, Jun 17, 2006 at 03:10:52PM -0500, Paul Kosuth wrote:
> HI all,
> 
> Does anyone have any good insight or ideas for the use of borage ( 
> Borago officinalis) both in the garden and on the table. I know a bit, 
> but I would like some details especially for use as food.
> 
> Thanks,
> 
> Paul
> prkosuth@ll.net
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