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Borage

Borage is another of the herbs first brought to England by the Romans and is almost certainly a native of Syria. One of its most widely-known uses is in iced wine or wine punch, where the starry, blue flowers float on top of the liquid. But it has other culinary uses and one of the more interesting ways to use borage is to chop up the young leaves and add to salads, or to cabbage whilo it is being cooked. The leaves give a cool, cucumber-like and slightly salty flavour.