The leaves and floures of Borrage put into wine make men and women glad and merry, driving away all sadnesse,...

The leaves and floures of Borrage put into wine make men and women glad and merry, driving away all sadnesse, dulnesse, and melancholy, as Dioscorides and Pliny affirme. Syrrup made of the floures of Borrage comforteth the heart, purgeth melancholy, and quieteth the phrenticke or lunaticke person
#Borage


Originally shared by Jon “the chef” Hole

Borage Ego Barago Gaudia semper ago
( I Borage bring always Courage) ~Pliny Quote

He called it Euphrosinum
Because it maketh a man/woman merry and joyfull

Borage was called by the old herbalists
Bugloss
Originally from Aleppo,Syria

When steeped in water it imparts a coolness to it.
Compound with lemon and sugar in Wine
Making a refreshing and restorative summer drink.

Now to the good bit
Borage contains potassium and calcium combined with mineral acids.

The fresh juice affords 30%,the dried 3% of nitrate of potash
Owing to this when burnt it will emit sparks with a slight explosive sound !

To go with Azlin Bloor Pimms recipe @https://plus.google.com/+AzlinBloor/posts/foBjjDDth7z
I will have a No 2 please ;)

Back from a Sabbatical 101 from were a big part of the food thing on the G+ started for me
foodies+ ps still bugs me there is no capital F ;)

The term “sabbatical” dates back to the Biblical phrase “Sabbath year,” which refers to the practice of letting farmland lie fallow once every seven years so it can replenish and again bear fruit. Similarly, sabbaticals are meant to replenish your mental and creative reserves.

Update : It is also one of the key "Botanical" flavourings in Gilpin's Westmorland Extra Dry Gin is a five-times distilled London
Dry Gin handcrafted in small batches.

Infusing juniper, sage, and borage with three citrus peels,
coriander and angelica plus spring water naturally filtered
through ancient willow-peat – Gilpin's Gin has a
sophisticated, unique and extra dry taste.