Borage

Borage is a vigorous, bristly-haired annual herb native to the Mediterranean region, bearing striking star-shaped sky-blue flowers with a mild cucumber flavour. It grows rapidly in almost any well-drained soil and is an exceptional pollinator plant, beloved by bees. Both flowers and young leaves are edible, though the leaves contain trace pyrrolizidine alkaloids and are best used in moderation. Direct-sown into the garden, it self-seeds prolifically and will return year after year without replanting.

Growing

Direct sow seeds 1–2 cm deep into well-drained soil once soil temperature reaches 7 °C. Borage dislikes root disturbance, so direct sowing is strongly preferred; if starting indoors, use biodegradable pots and transplant carefully before the tap root becomes established, around 3–4 weeks after germination. Thin or space plants to 30–40 cm apart. Choose a full-sun position with loose, moderately fertile soil — overly rich soil produces lush foliage at the expense of flowers.

Care

Water regularly during establishment; once anchored, borage tolerates dry spells well and requires little supplemental irrigation. Avoid overfeeding — no nitrogen-heavy fertiliser is needed on average soils. Stake taller plants if exposed to wind. Remove spent flowers to extend the blooming period, though leaving some flowers to set seed ensures next year's self-sown crop. Borage has few pest or disease problems and is largely self-sufficient.

Harvest

Harvest individual flowers as soon as they open fully and show their characteristic vivid blue colour — they are at peak flavour and visual quality at this stage. Pick young leaves while still small and tender, before the bristly texture becomes too coarse. Harvest regularly to encourage continuous flower production. The plant flowers from early summer until the first hard frosts, giving a long harvest window of approximately 60 days.

In the kitchen

Use fresh flowers whole as a garnish on salads, cold soups, and drinks — they are particularly striking frozen into ice cubes. Candy flowers by brushing with egg white and dipping in fine sugar for decorating cakes and pastries. Shred very young, tender leaves into salads or blend into herb butters and dips where their mild cucumber note complements lighter dishes. Both flowers and leaves can be steeped to make a light herbal tea.

Storing

Flowers are highly perishable; use within hours of picking for best quality. To preserve them, candy and store in an airtight container in a cool, dry place for up to 2 weeks, or freeze whole in ice cubes. Young leaves can be stored in a sealed bag in the refrigerator for 1–2 days. Dried flowers retain colour and can be kept in a dark, airtight jar for several months for decorative use.