Substitute one fresh leaf for every two dried leaves, and one California bay leaf for every two Turkish bay leaves. Bay leaves are a staple of Mediterranean cuisines, lending a woodsy flavor to sauces, stews, and grilled meats. It's best to add whole leaves, then remove them before serving the dish. The Turkish bay leaf is smaller and less potent than the California bay leaf , but more highly prized due to the complexity of its flavor. Dried leaves are a good substitute for fresh.
Borage has a mild flavor that's been likened to that of cucumbers.
The leaves are covered with prickly, throat-catching hairs, so it's best to either blanch them or chop them finely before serving them. It's far more plentiful in Europe than in America. These slender, hollow shoots have a mild onion flavor. Many cooks use scissors to cut fresh chives, sprinkling them like confetti on potatoes, eggs, and salads. It's not well known in the United States, but it's popular in Scandinavia, where it's often used to flavor desserts.