Herb & Spice Companion

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(Text)

ExOTIC HERBS

• 93 –

Water: Regularly

Harvest: Snip leaves any time throughout the growing

season and pick flowers once they bloom.

Care: Trim regularly to promote branching and new

growth. Borage self-seeds readily every season. To con-

trol growth, cut the flower heads once they turn brown

and catch seeds in a paper bag.

Keep It Fresh

Use borage fresh and soon after har-

vesting. It won’t freeze or dry well for

future use in cooking, although it can be

chopped and frozen in ice-cube trays for

a pretty cocktail garnish. Use fresh leaves

for tea instead of dried.

In the Kitchen

Dishes: Salads, soups, stews, preserves,

beverages

Prep: Chop or shred young leaves

before adding to any dish. Large, older

leaves should be cooked like a vegetable

to soften the texture and fuzzy coating.

Serve: Sprinkle fresh leaves and flowers

over cooked veggies, potatoes, eggs,

and pastas. It goes especially well with

fatty fish, and is a cooling addition to

chilled soups like gazpacho, cucumber,

or asparagus. Flowers can be candied

to make beautiful decorations for cakes,

tarts, and other desserts.

SUBSTITUTIONS

• Cucumber


• Escarole


• Salad burnet


• Spinach

PAIRINGS

Vegetables: asparagus, carrots,

celery, cucumber, leeks, lettuce,

mushrooms, onions, potatoes,

tomatoes

Proteins: cheeses, chicken,

eggs, fish and seafood

Seasonings: arugula, chives,

dill, garlic, lemon juice and zest,

mint, parsley, red pepper flakes,

salad burnet

Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:92

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:93

61264 - Herb and Spice Companion_001-145.indd 93 3/7/15 5:12 pm