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Borage; Culinary uses

The prickly-looking leaves actually taste cool, and are good cut up in salads, or added to cream cheese. The flowers are also good in salads; crystalised for cake decoration; and as a traditional ingredient floated on top of a glass of Pimms No 1. See 'Borage'; 'Borage, Medical uses'

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

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