Borage leaves are furry and become more prickly with age, so they need to be picked young and chopped finely. The stalks can be cooked like any other vegetable.
Borage oil, which comes from the seeds of the borage plant, is gaining recognition as a natural supplement because it’s high in gamma-linolenic acid (GLA). This essential omega-6 fatty acid is ...
Borage oil comes from the borago officinalis plant that is native to the Mediterranean. The plant (adored by bees) is otherwise known as ‘starflower’ thanks to its beautiful blue star-shaped ...
Sweet oranges are widely used in sweet dishes - flavoured with caramel, cinnamon or orange flower water - or as a flavouring for chocolate or rhubarb. Finely grated or julienned orange zest adds a ...