|image courtesy of wikimedia commons|
Our friend Milli (Master Gardener of the Milagro Allegro community garden) stopped by today to pick up some sourdough starter. On seeing our back yard
swamped abundant with borage (Borago officinalis), she mentioned that she’s been really digging borage tacos lately. This was very exciting news to us, because we’d never eaten our borage leaves–only the flowers.
So tonight I went out and cut a whole mess of stiff, prickly borage leaves. The prickles vanish on cooking. Some sources say only to use small leaves for cooking but I say fie to that. I used leaves of all sizes and after cooking there was no difference between them. Borage is actually rather delicate under all its spikes and cooks down considerably in to a very tender, spinach-like consistency.
Instead of making little tacos with it, we folded it into tortillas with a bit of goat’s milk gouda to make yummy green quesadillas–a quick, light and satisfying meal at the end of a busy day.
How did we cook it? –>
We cooked the borage as we cook all of our greens, no matter what kind. It seems we can’t be bothered to develop any variations on this theme. First we saute chopped garlic in lots of olive oil along with chile pepper flakes, then add piles of chopped wet greens–any greens– to the pan. These get tossed until they wilt to the point where we want them, which varies. If any green seems particularly tough, we put a lid over the skillet for a moment to steam them. Salt and pepper and maybe a squeeze of lemon finishes them off.
I used this technique on the borage and it came out very nice. Tender, as I said, with pleasing bit of cucumber flavor. There is also the faintest hint of a mucilaginous texture, but nothing off-putting. Borage is a cooling herb, like mallow (Malva sylvestris)–which we like to eat as a green as well. Because of this cooling quality, both are refreshing to eat, especially on a hot day. I’m writing this a few minutes after dinner and this coolness lingers in my throat. It’s also supposed to be a soothing, grounding herb and now I’m wondering if I don’t feel a bit more grounded, too, post-quesadilla.
Borage is also a medicinal plant–as a compress, tea, tincture or oil extract it has different uses and effects, which will have to be covered in another post.
More people are familiar with borage’s star-like edible flowers, which can be preserved in sugar for cakes, or tossed into salads. I’ve heard of freezing them in ice cubes for fancy drinks, which is a lovely idea.
The plant, but not the oil obtained from the seeds, contains small amounts of pyrrolizidine alkaloids that can cause liver damage and liver cancer. These alkaloids are present in too small a quantity to be harmful unless you make borage a major part of your diet, though people with liver problems would be wise to avoid using the leaves or flowers of this plant.
Also, I’ve seen warnings regarding pregnant and nursing women eating borage here and there, too, although I don’t know the exact reasons for the warning. As per usual, check with your doctor if you have concerns.
We figure as long as we’re only eating borage a few times a week, and only for a limited period–“borage season,” as it were–these pyrrolizidine alkaloids are not going to get us down.