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August 2000 Issue
Borage -- Borago officinalis
by Rossana S. Tarantini
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Preserving borage becomes a little tricky, as it's almost a succulent plant. In drying, the leaves will tend to turn black and lose their aroma. Dry them at very low temperatures in a well-ventilated room on cake racks or wire mesh. Crumble into airtight jars and store in a dark place. The flowers can be preserved in ice cube trays by covering them with water and freezing. The cubes can then be placed into plastic bags and dropped into cold drinks.

 

Borage Fritters

Borage leaves have a slightly cucumbery flavour that is perfect in these fritters.
  • a handful of young borage leaves or flowers
  • 2 egg whites
  • 2 cups oil for frying
  • 2 cups all-purpose flour
  • 1 cup confectioner's sugar
Rinse the borage well beforehand, blot them and leave them to dry completely.

Whisk the egg whites until they stand up in stiff peaks.

Heat the oil until a piece of bread dropped into it turns golden in about 60 seconds.

Dip the borage into the flour, shake, then dip into the egg white.

Deep fry them, lifting them out with a slotted spoon onto paper towel to drain.

Sprinkle with sugar and serve warm with sour cream on the side or with a fruit salad.

  • Yields: four servings
 

 

Cottage Cheese with Borage

Store this for at least a day before using it. Serve it on thick rounds of cucumber as a canapé.
  • 1 cup small curd cottage cheese
  • 4 tbs minced borage leaves
Place the cottage cheese and borage into a blender and process till smooth. Season to taste.
 

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