Last month I read Lost Ravioli Recipes of Hoboken which describes borage-stuffed ravioli in Liguria. I am now half way through My Calabria and reading about borage-stuffed pitta (a stuffed pizza). Conveniently, I planted borage years ago for the flowers, and for the beauty of the fuzzy leaves, and it now grows as a weed in my garden.
But I have never cooked with the leaves and hope for some advice. What have you done with it? Does the fuzz cook down? Raw, the leaves look too spiky/fuzzy to eat.
I would appreciate any experience or thoughts. I suppose I could just cook some up and find out, but would love to hear from the experts out there.