Borage - beautiful blue starflower

Borage (Borago officinalis) is a plant with plenty of tricks up its hairy sleeves.

Not only is the furry "starflower" borage an excellent companion plant for tomatoes, strawberries and other garden favourites, it also has a long history on the dinner plate!

With young leaves tasting of cucumber and large honey-flavoured blue flowers (one of the only edible blues in nature), the list of culinary preparations is long. 

Whether used as a garnish on porridge, muesli, chis (below) any number of desserts and savoury dishes too, the flowers are a bright addition to salads and are often frozen into ice cubes as decoration for cocktails or iced tea. 

The leaves are best picked young and can be used in soups, salads (below), or even steeped in hot water to make a relaxing tea. In fact borage leaves are a traditional filling of Italian ravioli as well as being one of the original flavourings of Pimm's.

Nutritionally, borage is a veritable heavyweight:

• High in vitamins A, B and C
• Contains Zinc, Potassium, Calcium and Iron as well as Magnesium and Manganese
• A good source of Riboflavin and Niacin
• Works to keep adrenal glands healthy
• Excellent supplement for GLA deficiencies (in fact it has the highest concentration of gamma-linolenic acid in all plants) which keeps skin in good condition amongst other things
• Acts as a natural sedative

The Romans reported the use of borage in curing hangovers! Whilst tea made from its leaves is well known to sooth fevers, sore throats, chest infections and bronchitis.

Borage is often mixed with other ingredients like Catnip, Borage, Lobelia, Scullcap, Valerian Root, Tulsi, Gotu Kola, Passion Flower Leaf, Hops to make Adrenal/Nerve Rejuvinator herbal tea.to make

For other recipes and ideas, see also: Borage Soup



Images: Shutterstock | Chia by Breakfast with Flowers | Avocado Salad by Vie de la Vegan | Tea by  Studio Botanica

Something incorrect here? Suggest an update below: