Borage - an edible herb
Borage is one of the lesser known culinary herbs. It is characterized by a cucumber-like taste. Among other things, it is often used for the following dishes:
- 'Green Sauce' and other herb sauces
- cucumber salad
- Soups
- Mushroom dishes
- Cabbage dishes
also read
- Short and sweet - the best location for borage
- Drying borage: you should know that!
- Planting borage: this is how it works!
Beware of the alkaloids
But be careful: Borage is edible, but contains so-called pyrrolizidine alkaloids similar to other predatory leaf plants such as comfrey and adder's head. These alkaloids are poisonous or toxic in doses that are too high. have a harmful effect on the liver. They are also said to be carcinogenic.
The alkaloids are mainly found in the stems, leaves and flowers of borage. They act as protection against predators. This substance does not occur in the seeds. Therefore the borage oil is not dangerous.
It depends on the dose
The well-known saying, 'The dose makes the poison.' Also applies here. Borage should be used sparingly. In no case should you use borage in large quantities for example
dried Put in smoothies, sauces and co. Juicing is also not advisable. Even when cooking, the alkaloids are not destroyed.But don't panic. The occasional consumption of borage is harmless. This herb is extremely healthy in moderation. Among other things, the contained vitamins, mucilage and omega-3 fatty acids contribute to this.
Tips & Tricks
Small children, pregnant women and breastfeeding women in particular should be careful and avoid borage!
KKF
