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Borage Extract
- Type:Herbal Extract
- Variety:Borage Extract
- Form:oil and poeder
- Part:Leaf
- Extraction Type:Solvent Extraction
- Model Number:Borage Extract
Description:
Borage is a genus of two species of herbs with large, hairy leaves that taste mildly of cucumber, and star-shaped purple-blue flowers which are prized for their flavour. The leaves are often added to teas and salads, and the flowers have been added to wine. The flowers are highly attractive to bees.
Function:
1.Leaves of borage are cooked with cabbage and cauliflower.
2.Chopped leaves of borage are added to soups after they are away from the oven. They add a great flavor.
3.Cake decorations are done with candied flowers of borage by grandmothers.
4.Salads and soups are garnished with young leaves and flowers of borage. Summer cocktails and other drinks are also garnished traditionally with leaves and flowers.
5.Flowers of borage are dried to add color to potpourri.
6.Boiling, frying and simmering would result in loss of borage fragrance quickly.
7.In Germany, sauces prepared from herbs are very popular in summer. And we have many such sauces that are freshly prepared in summer and most of them contain herbs and vegetables.
8.Green sauce is made in Frankfurt and its ancient formula contains seven herbs - parsley, chervil, chives, cress, sorrel, burnet and borage. Lemon balm is a popular extra herb.
9.Similar sauces and pickles are prepared in other parts of world with Borago officinalis and other herbs.
Borage is a genus of two species of herbs with large, hairy leaves that taste mildly of cucumber, and star-shaped purple-blue flowers which are prized for their flavour. The leaves are often added to teas and salads, and the flowers have been added to wine. The flowers are highly attractive to bees.
Function:
1.Leaves of borage are cooked with cabbage and cauliflower.
2.Chopped leaves of borage are added to soups after they are away from the oven. They add a great flavor.
3.Cake decorations are done with candied flowers of borage by grandmothers.
4.Salads and soups are garnished with young leaves and flowers of borage. Summer cocktails and other drinks are also garnished traditionally with leaves and flowers.
5.Flowers of borage are dried to add color to potpourri.
6.Boiling, frying and simmering would result in loss of borage fragrance quickly.
7.In Germany, sauces prepared from herbs are very popular in summer. And we have many such sauces that are freshly prepared in summer and most of them contain herbs and vegetables.
8.Green sauce is made in Frankfurt and its ancient formula contains seven herbs - parsley, chervil, chives, cress, sorrel, burnet and borage. Lemon balm is a popular extra herb.
9.Similar sauces and pickles are prepared in other parts of world with Borago officinalis and other herbs.
꼬리표:건강 보조 식품