Aydın Gastronomy

Yazarlar: Ayla ÜNVER ALÇAY

Konular:-

Anahtar Kelimeler:Borage,Hodan,Medicinal plants,Food,Cusine,Gastronomy

Özet: Borage (Borago officinalis) is a perennial plant species from the genus Borobinaceae. It is believed to be the homeland of Anatolia and Syria. Although it has spread in South America, North Africa and Anatolia, it has become natural around the Mediterranean. In English, this plant is known as ‘‘borage, starflower flower’’, a wild plant. It grows as an ornamental plant in some places and grows spontaneously in the fields and along the roads with its blue and pink flowers. Among the people, there are also names  ‘’odan, ıspıt, zılbıt, zirbit, zılbırık, kaldırık, kalındirek, burğı, tamara, mancar, zembil flower ve cattle tongue’’. Oil, flowers, stalks and leaves of borage  are used for medical and culinary purposes. Usually seeds are used for commercial purposes. From May to October by collecting leaves and flowers can be eaten. Its leaves have a taste similar to cucumber. The leaves can be added the salad, cheese and some other foods and the tea is made by drying the plant. In various regions, in Turkish cuisine, roasted with egg, pickled, mücver and pita are made with borage. It has been reported that the borage has antipyretic, aphrodisiac, antispasmodic, sedative, antihypertensive, anxiolytic and diuretic effects. Also borage products are used to treat bronchitis, palpitations, cramps and diarrhea. This plant is also considered useful in the treatment of premenstrual pain, multiple sclerosis, rheumatoid arthritis, and asthma. Today, with the increase in interest in natural products, the borage is very popular herb.

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