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Alkanna (Alkanna Tinctoria)

A form of borage indigenous to the Mediterranean, once eaten as a vegetable. Red dye can be extracted from its roots and this was a popular food dye in medieval times, when in Britain it was called 'alkanet' or 'orcanet'.

It is still used as a dye in food manufacturing, to colour items such as ice cream and margarine.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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