Borage

Borage is an aromatic herb with softly hairy, fresh green leaves and striking, usually blue, star-shaped flowers. The herb has a light cucumber-like flavour and is mainly used as a fresh accent in cold preparations, drinks and light spring dishes.

Latin name: Borago officinalis
Origin: Mediterranean region and Western Asia
Plant family: Borage family (Boraginaceae)
Height: 50–80 cm
Flowering period: May–September
Lifespan: annual

Description

Borage, also known as starflower, is a classic culinary and bee-friendly plant that has grown in European gardens for centuries. The plant forms sturdy, hollow stems with rough, hairy leaves and produces star-shaped flowers that, depending on the variety and growing conditions, are usually bright blue. The young leaves are more tender than the older ones and are the most appreciated in the kitchen; the flowers are edible and are often used as decoration. Borage self-seeds easily and therefore reappears naturally in many gardens each year.

In the kitchen

The flavour of borage is mild, fresh and slightly saline, with clear notes reminiscent of cucumber. Use the herb preferably raw or heated only very briefly: prolonged heat makes the leaves coarser and takes away some of the fresh aroma. Young leaves work well in salads, yoghurt dressings, herb butter, soft cheeses and cold soups. Borage also pairs beautifully with spring and summer dishes featuring peas, radishes, cucumber, potatoes or eggs.

The flowers make a delicate, subtle garnish for salads, desserts and summer drinks; they also look beautiful frozen into ice cubes for lemonade or gin and tonic. Combine borage with dill, chives, parsley, lemon, apple, mild vinegar and creamy elements such as crème fraîche or fresh goat’s cheese.

In the herb garden

Borage grows best in sun to partial shade in airy, nutritious soil that does not remain too wet. Sow directly outdoors in spring, or allow the plant to self-seed, and thin out young plants so they have room to branch. Water during dry periods, especially while the plant is still small; once well rooted, borage is fairly resilient.

Harvest young leaves regularly: this keeps the plant vigorous and the growth tender. Pick preferably in the morning, when the leaves are fresh. The flowers can be picked as soon as they are fully open; use them preferably on the same day for the best colour and texture.