Borage has a cucumber-like, spicy and refreshing taste. This makes it particularly suitable as a seasoning herb for lettuce, cucumber salad, cabbage, soups, mushrooms and herb sauces - or you can even replace cucumbers in salads with borage. Or add the leaves to a cucumber salad. To season cooked dishes, you should only add borage shortly before the end of the cooking time so that the aromas are not lost.
The Italians prepare borage like spinach and use it, for example, for ravioli fillings.
To make a tasty borage soup, the herb is first sorted and cleaned. Then the borage leaves can be chopped and sautéed in oil with finely diced onions and garlic. Once the borage has collapsed, you can deglaze it with vegetable stock and let it simmer for five minutes. Finally, puree everything finely with a hand blender and season with salt, pepper and cream.
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