What to do with this native herb that is attractive in bloom, deliciously edible and -according to traditional folklore- has medicinal properties as well? That's the dilemma we face here at Gangivecchio when Borage appears in March and April.
Most often we enjoy it cooked like spinach, but small tender leaves can be added fresh to salads. The bright blue flowers are sometimes candied or used to color tea or vinegar.
Scientific name: Borago officinalis
Italian common name: Borragine
English common name: Borage
