Perhaps every dedicated gardener in the world knows about Borage, the Mediterranean plant extraordinaire beloved of pollinators. Useful medicinally and as fertilizer, it also decorates cakes, flavors gin, and stuffs ravioli; every part of the plant except the roots can be consumed.
I’d never encountered it until a friend wandered by while I was photographing wildflowers in her bit of prairie. I pointed to the plant and asked, “What’s that?” She responded by pulling off a leaf and handing it to me. “Here,” she said. “Give it a try.”
My hesitancy must have shown, and she grinned. “Don’t worry. We don’t use chemicals.” As I nibbled at the edge of the leaf, a familiar taste came to mind. I took a bigger bite. “Cucumber!”
Agreeing, my friend pulled off a flower. “Try this.” Sweet, almost honey-like in taste, it was delicious. Popping another flower in my mouth, I pondered. “You could make a whole tea party from this plant, with faux cucumber sandwiches and flower decorated cakes.”
I should have expected her reply. “You think I haven’t?”
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