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Physicians
of the late Middle Ages recommended borage-an herb native to the
eastern Mediterranean-for restoring ife's energy. They believed
it supplied courage, confidence and cheerfulness. Now we know that
borage stimulates the production of adrenaline, which prepares the
body to handle stress; so in fact, the medieval belief was well
founded. Other names for the blue flowering herb, such as "good
cheer", "dear friend" and "sparkling eyes: reflect
borage's ability to brighten the mood. Rich in a polyunsaturated
fatty acid, borage seed oil is used to address metabolic problems
from obesity to premenstrual complaints. Borage also promotes lactation,
helps break a fever by inducing a sweat and breaks up phlegm while
easing sore throats and coughs.
Help for
viral infections
A borage and Echinacea tea has a calming effect, reduces fever and
induces sweating. It helps the body combat measles, mumps, chicken
pox, colds and flus. Mix equal amounts of fresh borage leaves and
powdered Echinacea root. Brew it in hot water, steep for 10 min
and sweeten with honey. Drink 1 cup 3 times per day.
Therapeutic
Effect:
Borage leaves are diuretic, gently increasing sweat and urine. The
herb also acts as an adrenal stimulant, useful for countering stress
and the lingering effects of steroid therapy. A tea made from borage
soothes sore throats and irritated coughs.
Components
The seed oil contains gamma linoleic acid, a polyunsaturated fatty
acid of strong medical significance. The acid is used to address
metabolic disturbances, including obesity, premenstrual syndrome,
eczema, high blood pressure and alcoholism. Recent evidence suggests
that borage may be useful for treating heart disease and cancer.
Its leaves are a good source of vitamin C, organic calcium and potassium,
essential oils, tannins and mucilages, as well as saponins that
strengthen resistance and flavonoids that prevent infection. The
silicic acid in borage stimulates hormone production and balances
mood swings.
Extra
tip
For a refreshing taste, cut borage leaves into thin strips and mix
them into strawberry punch. Strain the punch through a paper filter
before serving. For lactation
Borage tea promotes healthy milk flow while you're nursing. Add
a generous handful of fresh borage leaves to ½ gal. of lemonade,
or to the same amount of a mild hot tea whose flavor you enjoy -
chamomile, fennel, nettle and violet blossoms are good choices.
Let steep for at least 20 min. and then strain through a paper filter.
Drink a cup 3-4 times a day for best results.
From your
garden
Borage can be hard to find commercially. If you plan to make it
a regular part of your diet, plant the herb in your garden. It will
also attract honeybees, ensuring pollination of other plants. Plant
borage in sandy soil in which water drains rapidly. Sow in mid-or
late spring, in full sun or partial shade, and again in early and
midsummer. An annual, the plant will die at the end of the season,
but self sown seedlings germinate for replacement plants. For medicinal
use, the leaves are best gathered before the flower buds appear.
Handle gently (the plant bruises easily) and use right away. If
you don't mind its prickly texture, you can eat the young leaves.
Kitchen Hints
- You can preserve
borage in vinegar or in an alcohol tincture. It does not dry or
freeze well.
- Capture he
unique flavor of borage over the long term by making a beautiful
blue vinegar from the blossoms or an emerald green vinegar from
the leaves. These vinegars make excellent gifts in decorative
bottles.
- "Cucumber
herb" is another name for borage, and it does complement
plain and pickled cucumbers. It also adds flavor to salads, soups
and summer stews. Try it with eggs and fish.
- The pretty
blue blossoms are also edible. Remove the green sepals on the
undersides before using; then sprinkle the flowers over soups
and salads.
- Freeze the
flowers in ice for an attractive garnish for punches and other
summer drinks.
- For cooking,
use tender, young leaves that are no bigger than a half dollar.
For teas, the larger leaves are fine.
- Borage is
an essential ingredient to many Italian dishes. Borage risotto
is especially popular, as is ravioli stuffed with borage.
- To enhance
the flavor of dishes, sprinkle on borage leaves or stir them in
before serving. When cooked, the herb loses much of its flavor
and aroma.
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