This is an excellente ingredient in nearly all vegetable salads. Cover a champagne bottle with raw cotton or heavy coarse flannel; fasten it with thread; set the bottle in a soup plate, and pour warm water over it. Soak a handful of borage seeds in warm water for fifteen minutes; drain, and work them into the flannel around the bottle, as evenly as possible. Place the bottle and soup plate in a warm, dark place until the seeds sprout; then bring it to the light keep water in the plate constantly.
When the shoots are a few inches long, trim them off, as wanted, and add them to any salad with a plain dressing.