16-03-2010, 11:42
All about BORAGE
March 31 2006 at 9:02 AM Wild Flower (Login wild.flower)
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Diuretic, demulcent, emollient. Borage is much used in France for fevers and pulmonary complaints. By virtue of its saline constituents, it promotes the activity of the kidneys and for this reason is employed to carry off feverish catarrhs. Its demulcent qualities are due to the mucilage contained in the whole plant.
Externally, it is employed as a poultice for inflammatory swellings.
Author Reply
Molly
(Login MollyH)
EVE MEMBERS Recipe for borage fritters April 3 2006, 4:12 PM
Ingredients required:
Borage leaves, chopped and cooked, 250ml
Flour 250ml
Baking powder 8ml
Salt
Milk 125ml
Egg beaten
Grated onion 15ml
Oil or butter to fry
Sift flour, baking powder and salt into a basin.
Make a well in the centre and stir in combined milk and egg to make a stiff batter.
Add chopped, cooked borage leaves and grated onion.
Heat oil in a frying pan and fry the mixture in tablespoons, turning to brown both sides.
Drain on brown paper and eat hot with mashed potatoes and grilled tomatoes.
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Molly
(Login MollyH)
EVE MEMBERS Borage sauce April 10 2006, 8:57 PM
Borage sauce is a traditional German recipe from Frankfurt and the oldest borage recipe known. It is made from borage, hard-boiled eggs, salt and vinegar, with either buttermilk or sour cream. Since the sauce is mainly an emulsion of fat and egg yolk, it may be regarded as a kind of mayonnaise (although true mayonnaise uses raw yolks). Borage sauce is best known for being served with roast ox and potatoes boiled in the skin.
March 31 2006 at 9:02 AM Wild Flower (Login wild.flower)
--------------------------------------------------------------------------------
Diuretic, demulcent, emollient. Borage is much used in France for fevers and pulmonary complaints. By virtue of its saline constituents, it promotes the activity of the kidneys and for this reason is employed to carry off feverish catarrhs. Its demulcent qualities are due to the mucilage contained in the whole plant.
Externally, it is employed as a poultice for inflammatory swellings.
Author Reply
Molly
(Login MollyH)
EVE MEMBERS Recipe for borage fritters April 3 2006, 4:12 PM
Ingredients required:
Borage leaves, chopped and cooked, 250ml
Flour 250ml
Baking powder 8ml
Salt
Milk 125ml
Egg beaten
Grated onion 15ml
Oil or butter to fry
Sift flour, baking powder and salt into a basin.
Make a well in the centre and stir in combined milk and egg to make a stiff batter.
Add chopped, cooked borage leaves and grated onion.
Heat oil in a frying pan and fry the mixture in tablespoons, turning to brown both sides.
Drain on brown paper and eat hot with mashed potatoes and grilled tomatoes.
Edit Message Delete Message
Molly
(Login MollyH)
EVE MEMBERS Borage sauce April 10 2006, 8:57 PM
Borage sauce is a traditional German recipe from Frankfurt and the oldest borage recipe known. It is made from borage, hard-boiled eggs, salt and vinegar, with either buttermilk or sour cream. Since the sauce is mainly an emulsion of fat and egg yolk, it may be regarded as a kind of mayonnaise (although true mayonnaise uses raw yolks). Borage sauce is best known for being served with roast ox and potatoes boiled in the skin.