Known as starflower, beebread, bugloss, talewort or ox-tongue. Native to the Mediterranean region, although the name “borage” derives from the Celtic “borrach”, or “person of courage.”

Cusine: Often used raw as a flavoring herb, may be used in salads, soups, flavoring yogurt in place of or in addition to cucumber. Common in Central Euorpean dishes. Should be used fresh as they loose flavor when dried.

Mixology: The classic garnish to a Pimm’s Cup.

Pairings: Basil, marjoram, mint, dill, and parsley, cheeses including gouda, goat, and ricotta, meats such as poultry, turkey, quail, and fish, elderflower, and fruits such as strawberries, lemons, and oranges.