Used plant part Fresh leaves. Sensoric quality Borage's taste is rather weak and very similar to fresh cucumber. Several non-volatile components have also been identified, among those the toxic pyrolizidine alkaloids intermedine, lycopsamine, amabiline and supinine. The plant grows wild in Central and Eastern Europe. See savory for an explanation of the second element in these names.
Borage is a culinary herb mostly popular in Central Europe.
Boiling, frying and simmering will, however, quickly destroy most of its characteristic fragrance. The Green Sauce is served to boiled or braised meat, boiled young potatoes, fish and vegetables. There are countless variants of this sauce, most of which are loathed by Frankfurt's true inhabitants. Adding pickled cucumbers is quite popular, and more herbs may be employed, of which dill , lovage and tarragon are most common.