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Borage also known as a starflower, is an annual herb. It is native to the Mediterranean region and has naturalized in many other locales. It grows satisfactorily in gardens in the UK climate, remaining in the garden from year to year by self-seeding. The leaves are edible and the plant is grown in gardens for that purpose in some parts of Europe. The plant is also commercially cultivated for borage seed oil extracted from its seeds.


It grows to a height of 2.0–3.3 ft, and is bristly or hairy all over the stems and leaves; the leaves are alternate, simple, and 2.0–5.9 in long. The flowers are complete, perfect with five narrow, triangular-pointed petals. Flowers are most often blue in color, although pink flowers are sometimes observed. White flowered types are also cultivated. The blue flower is genetically dominant over the white flower. The flowers arise along scorpioid cymes to form large floral displays with multiple flowers blooming simultaneously, suggesting that borage has a high degree of geitonogamy. It has an indeterminate growth habit which may lead to prolific spreading. 

In The Kitchen

1. Borage and Cream Cheese Spread: Finely chop young borage leaves and onion; mix with cream cheese. Add skim milk to spreading consistency. Use on light Sandwiches.

2. Candied Borage Flowers: Remove the sepals from the flower. Paint the flowers with egg whites and dip in a very fine sugar. Unpasteurized egg whites carry the risk of food poisoning, so as an alternative, use 1 Tbsp of gum arabic and 1 Tbsp of water. Use to garnish deserts.

3. Freezing borage flowers in ice cubes is a fun addition to summer drinks.

4. A borage vinegar can be used in making salad dressings and it’s probably the only satisfactory way to store borage. Freezing & drying produce unsatisfactory results.

5. A refreshing tea is made by pouring a cup of boiling water over ¼ cup of bruised borage leaves; steep for 5 minutes; strain & serve. Young borage leaves also go well in lemonade.

Recipes for Borage.

Read More at Wikipedia.

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