Can be used as other Basils, or for a warming tea to help ward off winter's ailments. Snip the leaves onto chicken before roasting or use in salads. Freeze for a winter's worth of delicious pasta dishes. With their crisp cucumber flavor, Borage flowers are beautiful added to salads or soups and can be candied by brushing with a bit of beaten egg white and dipping lightly in sugar. The leaves and stems can be steamed and eaten like spinach or lightly battered and fried.
Borage is said to have an uplifting effect on the spirit.
We grow Chamomile as one of our main herb tea plants and harvest the tiny white flowers with their bright yellow centers when they are just open, and drying them a day or two before sealing in glass jars for making a relaxing winter tea. Chervil is one of the fine culinary herbs of French cuisine. It has hollow, furrowed stems and bright green, divided leaves that resemble and taste like parsley with an anise overtone. It is good with fish, vegetables or potatoes and in salads, soups and stews. Chervil also enhances the flavor of carrots, spinach, eggs and is one of the ingredients of the classic French Bearnaise sauce.