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August 2000 Issue
Borage -- Borago officinalis
by Rossana S. Tarantini
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Borage Flower Syrup

This syrup has a pretty pale blue tint and is delicious poured over ice cream or fruit compote. Decorate with borage flowers.
  • 1 cup fresh borage flowers
  • boiling water
  • sugar
Place the borage flowers in a small bowl and cover with boiling water. Leave to steep overnight.

The next day, strain the liquid into a pan and bring to a boil. Pour this boiling liquid over another cupful of borage flowers. Soak for 8 - 10 hours. Strain again and press all the juices out with the back of a wooden spoon.

Measure the liquid and add 1 cup of sugar for every 1 1/4 cups of water. Heat slowly until the sugar has dissolved then boil fast until thickened. Remove from heat, skim and store in bottles or jars.



Borage and Bay Potpourri

Put this into muslin bags for a sock drawer. Leave it in baskets topped with borage flowers.
  • 1/2 tsp grated nutmeg
  • 1/2 tsp crushed cloves
  • 2 tbs dried orris root
  • 3 drops lavender oil
  • 2 drops oil of bay
  • 1 drop rose geranium oil
  • 1 cup dried lavender flowers
  • 1 cup dried crumbled bay leaves
  • 1 cup dried lemon verbena, lemon balm or lemon thyme
  • 1/2 cup dried borage flowers
  • 1/2 cup dried chamomile flowers
  • 1 tsp shredded orange rind
Put the spices into a bowl with the orris root. Add the oils and combine thoroughly.

Mix together the dry ingredients then stir in the spice mix. Store in an airtight container for six weeks shaking from time to time. At the end of six weeks it's ready to use.


Well . . . I'm off to entertain my American visitors. Have a happy August and we'll "See you in September!!"


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