[allotmentann]

Those who identified alkanet are definitely correct, I have borage and alkanet and there are definitely quite different, as I said earlier though, alkanet is from the borage family, which is probably why it is is also similar.

New Shoot learning that borage is good for stir frying is useful, I have tried it in salads raw, but the leaves are too hairy for me! If as the article suggests the hairiness is lost on stir frying, then it may be good.