Borage Cress, Briny, oyster, cucumber
Category: Cress
Once you've tasted Borage Cress, you'll understand why the Dutch call it "cucumber herb".
- Origin
- Africa, Asia
- Taste / Aroma
- Briny, oyster, cucumber
- Season(s)
- Spring, Summer, Autumn, Winter, Asparagus, BBQ, Coquille St Jacques, Easter, Mushroom, Mussel, Oyster, Pumpkin
- Storage
- Cold, 2-7 °C
Taste
Once you've tasted Borage Cress, you'll understand why the Dutch call it "cucumber herb". The cress has an unmistakeably clean and refreshing taste, with salty notes reminiscent of oyster.
Taste Friends
Borage Cress makes an excellent addition to shellfish or lightly cooked and cold smoked fish. We also recommend combining Borage Cress with meat or steak tartare.
Origin
The name originates from the Arabic word ‘Abu Rache’, ‘Abu’ means father and ‘Rache’ means sweating.
Eating Borage when being sick, stimulates transpiration, thus speeds up the recovery process. Used as tea, it is also suppost to help reduce headaches, fever and throat pains.
Availability
Borage Cress is available year round and can easily be stored for up to seven days at a temperature of 2-7°C. Produced in a socially responsible culture, Borage Cress meets the hygienic kitchen standards. The product is ready to use, since it is grown clean and hygienically.
- Sweet
- Salty
- Sour
- Bitter
- Umami
Specifications
- Taste
- Sweet, Salty, Sour, Bitter, Umami
- Cultures
- African, Alpine, Asian, Balkan, Baltic, Chilean, Chinese, Creolic, Dutch, French, Greek, Indian, Italian, Japanese, Korean, Mediteranean, Mexican, Nordic, Peruvian, Portugese, Russian, South American, Spanish, Turkish
- Packaging
- Solitair (16 items), CressSingle
- Usage
- Deep frying, Oil, Pickling, Smoke
- Colors
- Green
- Dishes
- Breakfast, Cocktail, Crustaceans, Dessert, Fish, Lunch, Main course, Meat, Pasta, Poultry, Salad, Snack, Soup, Starter, Sushi, Vegetarian, Vegetables
- Taste Friends
- Gin, Vodka, Cheese (others), Chocolate, Prawns, Lobster, Crab, Crustaceans others, Cod, Eel, Monkfish, Salmon, Fish (saltwater), Fish (freshwater), Shellfish, Apple, Corn, Cucumber, Olives, Pumpkin, Tomato, Watermelon, Basil, Dill, Sage, Beans, Beef, Goat, Lamb, Offals, Porc, Sheep, Veal, Meat, Truffle, Mushrooms (others), Chicken, Duck, Goose, Pheasant, Pigeon, Quail, Turkey, Poultry (other), Scallop, Oyster, Squid, Asparagus, Avocado, Beetroot, Carrot, Cauliflower, Chicory, Kidney beans, Onion, Potato, Butternut squash, Sweet potato, Couscous, Egg, Liquorice, Olive oil, Rice, Seaweed, Soy sauce, Tofu
- Nutrients
- Calcium
- Latin Name
- Borago
- Synonyms
- Gin Tonic, Cucumber Cress, Oyster Cress
- Dimensions
- Minimum 3 cm, maximum 12 cm above the growing medium. There should be enough seeds on the growing medium so that no gaps appear between the cress leaves when the cress is fully grown.
- Microbiological standards
- "Pathogens: Salmonella Absent in 25 g, Listeria monocytogenes Absent in 25 g, Staphylococcus aureus <1.105 cfu per g, Bacillus cereus <1.105 cfu per g, EHEC/STEC Absent in 25 g"
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