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Borage

Borage is a annual plant native to Spain. The plant has green "hairy" leaves and pretty star shaped purple flowers. The leaves have a faint smell of cucumber. The leaves can be added to drinks but mostly the flowers are used in salads or candied and used for dessert decorations. We like to put borage flowers atop our carrot leek soup for a striking presentation.

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Substitute for borage

Burnet, spinach leaves, escarole

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Nutrition Facts	(USDA#11613)
Serving Size	1 cup (1" pieces) (89 grams)
Calories	19
Total Fat	1g
Saturated Fat	0g
Cholesterol	0mg
Sodium	71mg
Potassium	418mg
Total Carbohydrates	3g
Dietary Fiber	0g
Sugars	0g
Protein	2g

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Recipes

Almond and Lavender Honey Ice Cream
Almond paste is used as a base for this honey lavender ice cream.

Hot And Sour Szechuan Soup
A hearty Hot and Sour Soup recipe with wood ear mushrooms, dried lily flowers (dried lily buds), water chestnuts, and bamboo shoots and marinated pork.

Lavender Cookies
Buttery cookies scented with lavender blossoms.

Lavender Scented Pots de Creme
This delicate dessert is scented with dried lavender flowers. The flowers are heated with the creme and allowed to stand to absorb the scent. The flowers are later strained out and discarded.

Pickled Lily Flowers
You can use freshly harvest lily buds (day lily buds) or reconstituted dried lily buds (dried lily flowers). The buds are pickled with allspice, cinnamon, cloves, brown sugar and vinegar.

White Beans With Winter Savory And Sage
Beans prepare with onion, wine, sage leaves and winter savory.

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