Borago officinalis
Vegetable use of borage is common in Germany, in the Spanish regions of Aragón and Navarre, on the Greek island of Crete, and in the northern Italian region of Liguria.
Although often used in soups, one of the better known German borage recipes is the Frankfurt speciality grüne Soße ("green sauce").
In Liguria, Italy, borage (in Italian, borragine) is commonly used as a filling of the traditional pasta ravioli and pansoti.[7]
It is used to flavour pickled gherkins in Poland[8] and Russia.[9]
The flowers produce copious nectar[10] which is used by honeybees to make a light and delicate honey
Borago officinalis
Vegetable use of borage is common in Germany, in the Spanish regions of Aragón and Navarre, on the Greek island of Crete, and in the northern Italian region of Liguria.
Although often used in soups, one of the better known German borage recipes is the Frankfurt speciality grüne Soße ("green sauce").
In Liguria, Italy, borage (in Italian, borragine) is commonly used as a filling of the traditional pasta ravioli and pansoti.[7]
It is used to flavour pickled gherkins in Poland[8] and Russia.[9]
The flowers produce copious nectar[10] which is used by honeybees to make a light and delicate honey