“I, Borage, bring always
gladness.” At least that’s what Pliny
wrote once upon a time a long, long time ago.
What a nice herb to have around.
John Gerard must have thought
so, too. At the turn of the 16th century, this
noted English scholar and avid horticulturist
wrote, “the leaves and flowers of borage
put in wine do make men and women glad and merry.”
Borage is quite famous for brightening
up flagging spirits and inducing a generalized
feeling of euphoria. Nicholas Culpeper determined
that borage is ruled by Jupiter, the planet of
generosity and expansiveness, and under the zodiac
sign of Leo, ruler of the heart.
In herbal medicine today, borage
is used to stimulate the adrenal glands, which,
in turn, reduces stress and anxiety. Others swear
that borage leaves are an outstanding cure for
a hangover, leaving the “patient”
feeling clear headed and cheerful the morning
after.
Putting a new spin on salad,
there was a time when borage leaves were added
to leafy greens because of the delicious state
of euphoria they produced. Their aroma and flavor
resembles cucumber, which is always nice in a
salad and the leaves are wonderful to use in cucumber
soups to boost the flavor of that dish.
Soft cheeses, such as boursin
and Neufchatel, come alive when finely chopped
borage leaves are blended into them. This simple
dish, served with crackers or bread rounds, makes
a very nice appetizer, especially when paired
with a light, crisp white wine.
Pastry chefs use the crystallized
borage flowers to garnish cakes and candies. The
tiny, bright blue flowers, shaped like stars,
are sure to bring gladness, especially when decorating
a lovely wedding cake.
Reference
Kruger, Anna; An Illustrated Guide to Herbs: Their
Medicine and Magic; A Dragon’s World Book;
Limpsfield and London; 1993
|
