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Thursday, May 10, 2012

BUGLOSA WITH SPRING FLOWER SALAD ESPECIALLY FOR MAY

Common Bugloss

Photo by: CameliaTWU

lengua de buey, Gr. bouglōssos (bous, ox  + glōssa, tongue), L. Anchusa officinalis, Fr. anchuse, buglosse, MEng buglosse, Eng bugloss, ox tongue. Primarily the rough, hairy leaves and purple flowers were added to salads and boiled to make preserves. The white root was used with the leaves for its emollient properties. An infusion was drunk hot to provoke perspiration and diaphoresis and drunk cold to increase urine excretion. Iranzo translates bugloss as borage. Being of the same family, the two have been confused often but they are not the same. See bebido, for recipe “Distilled Broth for the Sick.” which includes bugloss and borage. [Felter. Anchusa. Jan 15, 04; Nola/Iranzo.1982:168; Nola. 1989:xxxiiii-2; and Nola/Pérez. 1994:191]

SPRING FLOWER SALAD ESPECIALLY FOR MAY ADAPTED FROM PINK-PUTZ’ PHOTO
For 4 persons

Ingredients

spring flowers salad
Photo by: pink~putz 
6 large lettuce leaves
6 endive leaves
1 handful of rocket or other edible garden greens  
borage flowers
calendula petals
fresh herbs such as mint, coriander and thyme
lemon juice
virgin olive oil

 Preparation

Wash all and pat dry. Tear the greens and place them in a salad bowl. Decorate with the flowers, petals and herbs. Add olive oil and lemon juice. Toss well and serve.

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