Borage Seed Oil

Borage Seed Oil

  Borage seed oil is used medicinally as an anti-inflammatory, for treating arthritis, as well as certain skin conditions (e.g. atopic dermatitis) and respiratory inflammation....It has one of the highest amounts of gamma-linolenic acid (omega-6) of seed oils. 

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Borage Oil is a rich source of the omega-6 fatty acid Gamma-Linolenic Acid (GLA) that may benefit healthy moisturized skin, joint flexibility, blood pressure, heart rate, vascular dilation, blood clotting, fat metabolism, immune response, and the central nervous system. 

Borage Edible Flowers

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GLA is an omega-6 fatty acid and is considered a nutrient and semi-essential fatty acid.

Borage oil is a potent GLA source, having the highest GLA content (23% min.) of any available oil.

White Borage Plant

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Grieve's classic 'A Modern Herbal': 'Diuretic, demulcent, emollient.

Borage is much used in France for fevers and pulmonary complaints.

By virtue of its saline constituents, it promotes the activity of the kidneys and for this reason is employed to carry off feverish catarrhs.

Its demulcent qualities are due to the mucilage contained in the whole plant.'

'For internal use, an infusion is made of 1 oz of leaves to 1 pint of boiling water, taken in wineglassful doses.'

'Externally, it is employed as a poultice for inflammatory swellings.'

Preparation: Fluid extract. Dose, ½ to 1 drachm.'

Borage oil is refined from the seeds, not the leaves.

Borage Plant with Edible Flowers

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Borage oil is also a significant source of the essential linoleic acid, also an omega-6 fatty acid.

GLA is a precursor for key prostaglandins, and has been found to support healthy circulation and cholesterol within normal levels, hormonal balance, women's health, and healthy skin and joints.

Borage Edible Flower

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Borage Oil is a nutritional oil containing over 80% polyunsaturated fats.

Linoleic acid and Gamma Linoleic acid (GLA) are enhanced essential fatty acids.

Although the body can manufacture GLA from dietary linoleic acid, it can be more efficiently utilized for body functions when supplied directly by dietary sources.

Borage Oil is a more concentrated source of GLA than Evening Primrose Oil (EPO).

Borage Edible Flower

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Borage Oil Key Benefits.

A good source of omega-3 and omega-6, the essential fatty acids (EFAs) necessary for optimal health, maintaining cell structure and producing energy. 

GLA improves circulation and hormone balance, a great choice for women with PMS symptoms.

Borage is more than twice as potent in GLA as evening primrose oil making it an economical alternative. 

Borage Seed Oil Borage Lemonade

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Ingredients:

• Lemon juice (fresh squeezed if you can), around a 1/4 cup
  
• Sugar to taste (probably about two or three tbsp raw sugar)
  
• Water
  
• Several medium-sized young borage leaves
  
  Directions:

Dump all the ingredients in the blender 
for ~ thirty seconds, or more. Strain into a 
glass.

Borage has an interesting taste. A little like mint 
and a little like cucumbers, goes well with lemonade.

Serves: 1
Preparation time: ~10 minutes

Borage Soup

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Borage Soup

This is a wonderfully satisfying soup whether it’s hot, room temperature or cold. The borage has a light cucumber flavor that lifts up the stock and potato base — a little lemon juice at the end gives the soup zip.

You will need a lot of borage leaves for this, so it is a good way to use the thinnings of what you’ve planted, or to take revenge on volunteers taking over your garden.

Don’t have borage? Use any green. Chard, parsley, spinach, dandelions, etc. The soup will not have the same flavor, but it will still be lovely.

Serves 4

• 2 lbs borage leaves (or some other green)
• 4 green onions
• 1 small bunch parsley
• 1 cup white wine
• 1 cup light stock — chicken or veggie
• 1 russet potato, peeled
• Salt
• Juice of a lemon
  1. Set a large pot of salty water — it should taste like the sea — to a boil.
  2. Meanwhile, cut the potato into large chunks.
  3. When the water boils, cook the potato for about 15-20 minutes, until it is reasonably soft. You do not want it falling apart, though.
  4. Remove the potato and set aside. Get a large bowl filled with ice water ready.
  5. Boil the green onions for 2-3 minutes, then submerge in the ice water.
  6. Boil the parsley for 2 minutes and submerge in the ice water.
  7. Boil the borage for 1 minute and submerge in the ice water.
  8. When they’re cool, take all the greens out and put in a colander to drain.
  9. In a Dutch oven or other soup pot, bring the stock and wine to a simmer. Add the potato and crush it into the sauce. Simmer this for 15 minutes, or until the potato is dissolved.
  10. Meanwhile, chop the greens well. Add them to the soup when the potato is ready. Stir well and bring back to a simmer. Add salt if needed.
  11. Turn off the heat and ladle the soup into a food processor; an immersion blender will not work here. Buzz the soup, in batches if need be, until it is a puree.
  12. Return to the pot and reseason with salt, if you need to. When you serve, stir a little lemon juice into each bowl right before you give your guests the soup. Serve with crusty bread or toast.

For more Hunter Angler Gardener Cook Recipes:

http://honest-food.net/veggie-recipes/greens-and-herbs/borage-soup/

Borage Cupcakes

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Blue Borage Cupcakes

I have grown these edible flowers in the garden. The plant is called BORAGE. The flowers are like small blue stars. The leaves are a bit hairy and taste like cucumber.
I put lemon butter cream on top of lemon cupcakes. A basic vanilla cupcake with the grated rind of a lemon added and a teaspoon of lemon juice. I just put the fresh flowers on the top. I cleaned them and made sure they had no insects. I think they look so pretty. I have called these blue borage cupcakes. They can be used as a garnish on salads, cold soups and fresh fruit salads.

from:

http://cupcakerecipe.net/2007/07/blue-borage-cupcakes.html

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