Borage, A Lesser Known Herb To Know And Enjoy

The common thread running through historical descriptions of borage is its ability to make men and women glad and merry, to comfort the heart, dispel melancholy and give courage. These noble qualities may derive from its high content of calcium, potassium and mineral salts, and research suggests that borage works on the adrenal gland, where courage begins. In all the countries bordering the Mediterranean, where it is plentiful, it is spelled with two r s so the word may be derived from the Italian borra, or French bourra, signifying hair or wool, words which in their turn are derived from the Low Latin burra, a flock of wool, in reference to the thick covering of short hairs which clothe the whole plant.

Borage is an annual self seeding plant, borago officinalis, that bears many leafy, branched, hollow succulent stems covered with stiff white hairs. Its sprawling habit makes it difficult to contain as a decorative plant, but its delightful blue, star shaped flowers with their cone of prominent black anthers, are about 3/4 inch in diameter, and are certainly a decorative element. The whole plant looks grayish green, due to the hairs on every surface. Borage is native to Europe, Asia Minor, northern Europe and Africa and naturalized in Great Britain. It is widely cultivated in North America. Its habitat is sunny locations, including waste places and along roadsides. Borage attracts bees and wasps, so try to keep plants away from walking paths.

One of the ways in which borage brings joy is as a flavoring in foods. It has a crisp cucumber flavor. The leaves can be eaten raw, steamed or sauteed like spinach. The stems are also edible. Peel, chop and use them like celery. Fresh borage flowers can be tossed into salads or used as a garnish. They will turn pink on contact with vinegar or lemon juice. Candied, they make lovely decorations for pastries and dessert trays. The leaves and stems enhance cheese, fish, poultry, most vegetables, green salads, iced beverages, pickles and salad dressings. They blend well with dill, mint and garlic. If the fuzziness of the leaves is an objection, they can be used strictly for flavor, and then removed before serving. Borage loses all flavor when dried or frozen. It may be used to flavor vinegar.

Other culinary uses: heighten the flavor of cold cucumber soup, or other chilled vegetable soups. Add about 2 tablespoons of minced fresh borage to four cups of soup, and use the flowers as garnish. Add a handful of leaves and stems when making a chicken or fish stock. Make a strong tea by boiling the leaves and stems in water. Use the tea to replace some of the water in a recipe for lemon or strawberry fruit ice.

This wonderful herb can be grown in your own backyard. Its rough, unrefined sprawling habit makes it unacceptable for formal garden settings, though it suits an herb garden well, as it blends nicely with other wildflower type plants. It grows to about 2 1/2 feet and easily topples over. It can be added to your vegetable patch, as it is said to strengthen neighboring plants resistance to disease. It is an especially good companion for strawberries, as the two plants seem to be mutually beneficial. Try to keep borage as the junior partner in that arrangement.

Borage is easily grown from seed, as soon as any danger from frost is past. Seeds can be viable for up to eight years. Once seedlings appear, they should be thinned to a distance of about 2 feet apart. It occupies a lot of space, once established. The long taproot makes it difficult to transplant, once it grows beyond a seedling. It readily reseeds itself, coming back up year after year in the same spot. It will do well in most any garden soil, but for optimum growth, maintain a fairly rich soil, loose and aerated. Keep the soil moist, easily accomplished by mulching. It can be grown indoors if provided with a sunny spot and a container large enough to hold the roots without crowding.

In old medicinal texts, it is said that a borage poultice soothes inflammation and bruises. Research suggests the presence of gamma linoleic acid in the seeds, much like evening primrose.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.