Assolutamente I eat borage - but not in salads raw, as the wee hairs on the leaves are not conducive to eating. In a favourite dish, I steam them lightly, then add olive oil and black olives - or a touch of balsamic vinegar - this makes a perfect side dish: borage is one of my favourite greens - it has literally divine taste and texture - velvety and mealy, wholesome and even meaty.It has so much vitality in the taste: my friends from the city are always astounded.
As a kind of pesto to mix in with pasta/ rice/ tatties, more-well-cooked borage is also very good: it steams quickly, and can disintegrate if over-steamed: but at just the right consistency, it stirs into pasta etc nicely.
Plantain is abundant in my garden to; I have to sickle it back! I use young leaves in salads yes, but have not explored much with it. Look forward to hearing how you get on!
I haven't bought leafy greens for years: all are foraged, and I've never looked back! The idea of a leaf travelling a long way to get to me, or having and chemo treatment, is literally crazy. :-D
Buon apetito!Yes, @samstonehill ! And so many folks nowadays REALLY need the physical evidence, so it's key to helping the collective integrate the wisdom that they will need in the future - beautiful work you are all doing!
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Thanks so much for the borage tips! Will try this out immediately :)