Borage sports one of the few true-blue flowers in the garden. The vivid star-shaped blooms are plentiful, long lasting and taste like cucumber.
I planted Borage in a 10 gallon glazed clay container last year. It prospered in a partial shade spot by the laundry room door. The herb was prolific, providing a remarkable amount of leaves and flowers that I added to salads, salsas and teas for months.
When water use restrictions were enacted, the tall hairy-leafed annual withered and died. I said my goodbyes with gratitude, believing it was the only time I would ever cultivate the herb.
This Spring the vigorously self-sowing Borage has returned not only to the container, but to beds where the seeds were carried by the wind. What a delight to see the brilliant blue stars tracking the sun throughout the day.
Used medicinally and as food, Borage – Borago officinalis – came to the Americas from southern Europe. There among many, many uses, it was taken as a tonic that was believed to have a stimulating effect. Wikipedia has a very good account of the medicinal uses.
The leaves and flowers are lovely chopped into green salads. Add them to wine, fruit or make into a hot or cold tea. The leaves add a cucumber flavor to pickles of any type. The flowers are a beautiful, edible decoration for cakes and are sometimes candied. The flowers dry well and are a colorful addition to potpourri.
Thanks for stopping by,