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Originating from the Middle East region of Europe, this variety of herb is a flowering plant that grows wild in many areas sprouting a colorful purple, star-shaped flower when mature. Although not a common as many other herbs, Borage leaves and flowers are ingredients used typically for flavoring salads, side dishes, soups, stews, and some beverages. The leaves of the Borage are also used as a food wrap for some Asian foods using ingredients that can be stuffed into and enclosed by the soft green leaf.

As the plant grows, the Borage stalks and leaves develop a velvet-like appearance as numerous tiny hairs soften the texture of this herb. The green leaves are not considered to be good for use whole due to this objectional texture when eaten. Therefore, the leaf should be prepared by cutting it into smaller bits when serving it in salads or baked foods. The flowers of the plant are also edible and can be used like other edible flowers as a garnish to ehance the presentation of the foods. However, when the flowers are exposed to heat they will begin to wilt and loose their attractive appearance, so garnish any hot foods just before serving. It is best to use Borage when it is fresh as it wilts easily and does not store well even in refrigerated areas. Leaves that have been dried are best for long term storage.

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