Borago officinalis

A native of the Middle East and Mediterranean regions where it still grows wild, borage has azure, nectar-filled flowers that bees love. The name derives from the Latin burra - meaning "rough hair" - referring to the "hairs" that protrude from the stems and leaves of the plant, which taste something like unripened cucumbers. The Chinese stuff the leaves of borage in much the same way that Greeks stuff grape leaves. In France and Italy, the leaves are employed fresh in spring salads, are added to stews, and are used as a base for borage soup. In Germany, borage is often used in salads with dill, and in Britain and North America the leaves and flowers are sometimes added to cold drinks. Borage is also an ingredient in Pimm's No. 1, a gin drink from England. The flowers are added to salads and are frequently crystallized. (From The Cambridge World History of Food, Kenneth F. Kipple and Kriemhild Conee Ornelas, ed., Cambridge University Press, 2000)

Identification

Borago officinalis, recognized by its star-shaped 5 petal blue-purple flowers with hairy stems and leaves.

Habitat

Although Borage prefers light, dry soil, it grows readily in gardens of varying soil quality. It's an annual, but readily self-seeds, so gardeners may be very happy to have you harvest.

Harvesting

Entire plant is edible raw. Leaves are best eaten young.

Uses

Medicinal

Young Borage leaves contain high concentrations of vitamin C. Borage is also rich in minerals, especially potassium.

Culinary

Flowers and leaves can be added to salads, though leaves are too hairy to be main salad green. As mentioned above, the flowers are beautiful and delicious in a Pimm's cup -- also tasty in lemonade or cucumber water. Flowers can be candied.

Other

Good companion plant with tomatoes. Works as a flavor improver, growth enhancer and mold deterrent. (From A Handbook of Edible Flowers by Florence G Dale and Charles J. Ziga)

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