BORAGE

Its leaves are very tasty when battered and fried, but they can also be the basis for an excellent green cream, which can be used either as a condiment for a meat or fish main course or as a garnish for a bread crusts. A great classic is risotto.

Already used by the Ancient Greeks as an elixir of joy and happiness, borage is rich in good fats (Omega 6) and B vitamins which help to keep the metabolism active.