Borago officinalis L.
Brand: PNOS
Packaged:5,0 g
Availability:In Stock
Ex Tax: 1.20€
Common borage - Borago officinalis L.
Annual, herbaceous, cold-resistant plant with a pleasant scent of fresh cucumber.
Young shoots, leaves and flowers contain a large amount of vitamins and other nutrients.
They are used fresh as early vitamin greens, adding to salads and various vegetable cold snacks.
Can be eaten as early as four weeks after germination.
Lettuce, medicinal and melliferous plant, grown outdoors, grows well in partial shade. The period from full germination to harvesting for greens is 38-45 days.
The rosette of leaves is upright, up to 30 cm high, densely leafy. The leaves are large, light green, the lower ones are petiolate, oblong-ovate. The flowers are blue.
The mass of one plant is 200 g. The yield of green mass is 3.5 kg / sq.m.
Young shoots and leaves are used fresh and dried as a seasoning for vegetable dishes, for canning and salting.
In folk medicine, it is used for articular rheumatism, edema, heart weakness.
To obtain young greenery, crops are sown at several times directly into the open ground. Sown to a depth of 1.5-2 cm according to the scheme: 10 x 30 cm.
Seedlings appear in 10-12 days. The culture is very unpretentious. Grows best with light shading on loose, moderately fertilized soils.
It reproduces by self-seeding.
1 gram contains 50 seeds.

Common borage, beebread, burrage, star-flower, talewort. Bot.: Borago officinalis L.

* Once upon a time, borage was known as a source of courage and fearlessness.
Roman soldiers in ancient times even composed a song about this: "After refreshing myself with cucumber grass, I always go boldly."
Perhaps this meant that the borage protected the soldiers from scurvy and, moreover, had a beneficial effect on digestion. 
Later, the Crusaders loved drinks infused with borage leaves and flowers. Borage was eaten salted and candied, in seasonings and botvinia.
His flowers “were used everywhere, so that it felt easy on the heart, worries disappeared, and the state of mind was raised”.
Perhaps by this they wanted to emphasize the joy that a person experiences from eating an early fragrant vegetable.
After winter, this wonderful vegetable with the smell of a cucumber was one of the first to appear on the table...

* Borage salad.
Disassemble the washed leaves (1.5 cups), chop, add onion (1 pcs.), cut into rings, borage herb (1 cup), salt, pepper, lemon juice (1 tablespoon) or vinegar, vegetable oil (1 tablespoon ), stir, cool before serving.
* Okroshka with borage.
Young leaves of borage (5-6 pcs.) Finely chop, grind with the yolk of a boiled egg (2 pcs.).
Watercress leaves (4-5 pcs.), Leaf mustard (1-2 pcs.), Green onions (50 g), parsley (50 g), chop dill (50 g), add chopped boiled potatoes (1 pcs.), egg whites (2 pcs.), boiled meat or sausage (50 g), sour cream. Pour with kvass (1l).

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