We often think of using borage for its cucumber-like flavor. The pretty flowers and the young leaves often accent dishes where the sweet, refreshing flavor is expected. However, when we were given an overgrown borage plant to work with, we were exposed to a much broader spectrum of possibilities. It is the wild tangle of stems, leaves and flowers covered with small prickles that has us intrigued. It is an unexpected side to borage and because of that, we can begin to see new possibilities in this and other wild ingredients. We talk about how supermarket packaging has changed the way we perceive meat. The same is true for herbs and produce. There's more to a plant than the neatly trimmed leaves and flowers wrapped in cellophane on refrigerated shelves. Trimming and cleaning this borage made us pay more attention to the ingredient as a whole. It forced us to think about ways to tame it, use the different parts, and make it even more delicious. We love a good challenge, how about you?