Inventory, 4 oz : 4.00
This item was last sold on : 10/04/22
Micro Borage is comprised of 1 to 2 small leaves attached to a slender stem, averaging 5 to 7 centimeters in length, and the leaves bear an oval to oblong shape with blunt, curved ends. The semi-thick, green leaves are smooth with faint surface veining d are covered in a soft, fuzzy coating of micro hairs creating a distinct velvety texture. The leaves are also attached to pale green stems, contributing to the microgreen’s crisp, succulent, and tender consistency. Micro Borage emits a subtle vegetal aroma and contains a fresh green cucumber flavor with melon nuances and a subtly bitter aftertaste.
Micro Borage is available year-round.
Micro Borage consists of young, edible seedlings that are a part of a line of specialty microgreens grown by Fresh Origins Farm in San Diego, California. The small, crisp leaves are a modern twist on mature borage leaves and were selected by Fresh Origins for their fresh cucumber-like flavor. Borage is botanically a part of Borago officinalis and has been growing wild since ancient times. Micro Borage was created for chefs to reimagine the way borage is traditionally used to delight and surprise consumers. Micro Borage is generally harvested 1 to 2 weeks after sowing to ensure optimal freshness and flavor. Chefs use the mild leaves as an unexpected, edible garnish in savory dishes, and the greens provide an added layer of texture and flavor. Micro Borage can be placed individually on small plates as a procured garnish, or a handful of the microgreens can be quickly sprinkled across larger preparations for enhanced flavor, visual appeal, and textural depth.
Micro Borage is a good source of vitamins C to strengthen the immune system, vitamin K to assist in faster wound healing, and folic acid to support genetic material development. The microgreens also contain lower amounts of fiber to stimulate the digestive tract. It is important to note that the vitamins and minerals are found primarily within the leaves and not in the stems of the microgreens. Growing conditions also significantly impact the nutritional content, and Fresh Origins cultivates their microgreens in a natural setting, an ideal climate for healthy, optimal greens.
Micro Borage is best used fresh as an edible garnish to showcase the green’s refreshing, cucumber-like flavor. The microgreens provide a succulent crispness to dishes for increased textural and visual appeal and are traditionally added at the end of cooking as a finishing element to prevent the leaves from wilting. Micro Borage can be tossed into salads, mixed into fruit bowls, layered into sandwiches and wraps, folded into soft cheeses, dips, and spreads, or floated over soups and curries. The microgreens can also be blended into smoothies, sprinkled over tacos and quesadillas, piled as a bed for fish or roasted meats, used as a garnish over sushi, or strewn across stir-fries for a fresh pop of flavor. In addition to using the microgreens whole, Micro Borage can be chopped and stuffed into pasta, blended into sorbet to create a cooling, palate-cleansing taste, or combined into salad dressings for a mild, vegetal flavor. Micro Borage pairs well with herbs such as basil, marjoram, mint, dill, and parsley, cheeses including gouda, goat, and ricotta, meats such as poultry, turkey, quail, and fish, elderflower, and fruits such as strawberries, lemons, and oranges. The microgreens will generally keep 5 to 7 days when stored in the refrigerator in a sealed container.
Micro Borage is utilized by mixologists as an elevated garnish. The green, cucumber-like flavor of the microgreens complements the cooling flavors of lemonade and gin cocktails, and the tiny greens are a modern version of the full-size leaves. Borage es were traditionally a cocktail garnish served with Pimm’s, an English brand of gin. Pimm’s was created in 1823 in London by James Pimm and was originally a tonic advertised as a health drink to aid in digestion. James Pimm was also an oyster barer and created the elixir with a mixture of botanicals to develop a lighter, fresher drink to serve with the items on his menu. When James Pimm served his drink to customers, he poured it into a cup that was known at the time as “No. 1 Cup,” creatinthe signature name of the liqueur that is still used today. Pimm’s widely increased in popularity around 1859 as London residents began consuming the drink for enjoyment rather than solely as a health beverage. Traditionally the drink was garnished wi borage leaves and lemon, but in the present day, Pimm’s is a favorite drink served during British summer events and is popularly garnished with fresh fruits. Mixologists use Micro Borage as a twist on the classic mature leaf garnish, and the microgres add a sophisticated, modern feel with a refreshing taste to elevate the beverage. Micro Borage can also be paired with Fresh Origin’s Edible Flower Borage Blossom for increased visual appeal and flavor.
Borage is native to the Mediterranean, primarily in the east near Syria, and has been growing wild since ancient times. The cultivar was spread across Europe in the early ages and also expanded into Northern Africa and Asia. In the 17th century, borage was introduced into the New World, where the plant was widely incorporated into home gardens. The Micro Borage featured in the photograph above was developed at Fresh Origins Farm in San Diego, California, the leading American producer of naturally grown microgreens since the mid-1990s. Fresh Origins has been using the mild, Southern California climate year-round to produce robust, healthy, and flavorful microgreens for over twenty years, and the farm closely partners with chefs to create innovative varieties with unique flavorings. Fresh Origins also has the highest level third-party-audited food safety program and is a certified member of the California Leafy Greens Marketing Agreement, which follows science-based food safety practices to promote transparency and honesty in production. Today Micro Borage can be found through select distribution partners of Fresh Origins across the United States, including Specialty Produce, and are also found through partners in Canada.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Micro Borage. One is easiest, three is harder.
|Taste With The Eyes||Scallop, Farro, Micro Greens, Lemon Basil Sauce|