Borage

Dating back to the time of the ancient Greeks, Borage - Borago officinalis has been a universally favored herb for both its beautiful flowers and delicious flavor. The cucumber-like flavor of Borage was used in the seasoning of wild game and hare by early adopters of the herb. Combined with other fresh green herbs and garden vegetables, Western Europeans have used Borage with cooked vegetables, or the raw leaves in salads.

Characteristics: A sturdy annual, Borage grows from 2 to 2 1/2 feet tall. It’s foliage is covered with grayish hair, as seen in this picture by Dominic. The leaves have a grayish-green characteristic. Offset by a beautiful blue flower (also known as the starflower), Borage will grow in most temperate and warm climates. Especially nice for hilly grounds or sloping rock gardens, the blue flower is a natural attractor for bees.

Herb Garden tip: Grow Borage near tomatoes to improve their flavor.

Uses: The young leaves and flowering tips can be used to flavor teas, veggies, salads, or iced drinks. It said that when the leafy tips are placed in a cool drink, troublesome thoughts are forgotten. Dried or fresh, the leaves can be used in flavoring soups or stews, and may take the place of parsley.

Cultivation: Placed on a hillside, the full effect of the beautiful flowers can be seen. Borage grows just fine in areas that only have poor or dry soil. This herb enjoys plenty of sunlight, and its seeds germinate quickly. Mature plants need about 10 inches of space between them. For true lovers of the herb, a group of 12 will supply plenty.

Harvest: Just before the plants blossom, pick the fresh tender leaves for greens. As soon as the first blue petals appear, the young flowering tips of the flower can be used. For soups, the stems and flowering tips may be cut as other herbs are. For drying, use a clean surface that allows the flowers and leaves to be separated from stems. Place the drying herbs in a shady spot until ready, and store in sealed containers when finished.