Borage is an herb with appreciated for its mild cucumber taste. The gray-green leaves are used finely chopped as a seasoning, the violet flowers as a garnish. Store fresh borage in the refrigerator, wrapped in paper towels and enclosed in a plastic bag.
To chop or mince borage:
Holding the stems, gather the leaves into a tight, compact bunch. Using a chef's knife, cut across the bunch to chop the leaves coarsely. Discard the stems. To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until desired fineness is reached. For other herb varieties, see basil, bay leaves, bouquet garni, chervil, chives, cilantro, dill, fennel, epazote, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.Borlotti beans, an Italian variety of medium-sized beans, are kidney shaped with pink or beige skins speckled in burgundy. They are available dried and precooked in cans. If borlotti beans are unavailable, pink kidney beans or pinto beans can be substituted. Dried beans require soaking to rehydrate them.To sort and rinse dried borlotti beans: Spread the beans in a single layer on a platter or tray. Pick out and discard any discolored and misshapen beans and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.To soak and rehydrate dried borlotti beans: Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place beans in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well.For other bean varieties, see adzuki, black, cannellini, cranberry, fava, flageolet, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.