Borage, formally called “Borage officinalis” or Boragninaceae, is a gem for every household and herb garden. This hardy annual is noted for the fine prickly hair cover on its leaves and the vivid clusters of tiny blue star-like flowers. Herbalists recommend that you cultivate borage in an herbal garden for many beneficial rewards derived from its excellent reputation as a mood elevator. With all the mental and physical stressors in life today, this is a welcomed benefit. Borage also comes in handy for providing comfort to damaged tissue and excitement to culinary dishes.
The History and Lore
In ancient times, it was believed to be a mood elevator. It was thought to lift the spirits, make men and women merry, dispel melancholy and give courage. The Celtic name borrach means courage. The Welsh name Llawenlys means herb of gladness. It originated in the Middle Ages in central and southern regions of Europe. It was widely used to flavor wine.
At their departure, Crusaders were often gifted stirrup-cups of water with floating borage flowers inside to give them courage. Dioscorides and Pliny identified it as Homer’s nepenthe or herb wine rendering him with complete forgetfulness. In times when vegetable crops were not plentiful, it was also eaten as a vegetable.
Cultivation and Growing Tips
Borage thrives in moist aerated soil with full sun. It is a very easy plant to grow with the correct moisture level. Apply water moderately to avoid mildew or root rot. Borage is only temperamental during transplanting, which it dislikes very much. The taproot of full grown borages makes it difficult to transplant. It is highly recommended to sow seeds directly in soil. Although borage grows in drier soil, the resulting plants are significantly smaller.
Cut fresh leaves and stems right before the flowers open. The flavor is most potent at that time. The plant isn’t worth harvesting after the bees are finished because the flavor appeal is gone. Harvest the flowers as soon as they open for best usage. Companionable borage flourishes well alongside strawberries and tomatoes.
The Many Uses of Borage
The leaves can be used fresh, frozen or dried. The flowers are often used fresh, frozen or crystallized. Dried leaves should be kept no longer than one year. After this time, they loose their strength and flavor which is similar in taste to cucumber. Seeds are processed to produce oils.
Fresh or frozen leaves can be used to flavor salads, pickles, cream cheese spreads, tall alcoholic and non-alcoholic summer beverages or cooked to eat like spinach. Fresh flowers can be used as garnishes for salads or desserts. Crystallized flowers are a beautiful décor on numerous desserts. It is a great addition to a salt-free diet due to its mineral salt content.
Borage is rich in calcium, potassium and mineral salts. These nutrients stimulate the adrenal gland, creating the high excitement levels of merriment or courage. Syrups made with the flowers act as a mild sedative. Flowers and leaves eaten or used in beverages produce antidepressant effects. An infusion of borage eases fevers and sore throats. Bruises and sprains can be eased with a poultice. Borage seeds contain Gamma Linolenic Acid (GLA), an omega-6 fatty acid. The oils created from the seeds are known to regulate hormonal systems and lower blood pressure.
Mix it with barley and bran in a bath bag as a skin softener. Add it to a facial mask to heal and tone dry skin.
Cultivate Borage for the Rewards
The many uses and rewards of borage warrant its cultivation. Its friendly nature and hardy disposition makes it a joy to grow. If you cultivate borage in an herbal garden for many beneficial rewards, it will bring happiness and cheer with its powers to elevate moods as it chases away depression, melancholy and delivers courage. The culinary possibilities in salads, deserts, candies and refreshing beverages make it a delightful plus for the kitchen. The health and beauty properties of borage from healing bruises and sprains to relieving dryness to reveal soft and supple skins gives it an added bonus for any garden.
Reference/Sources:
Bremness, Lesley, The Complete Book of Herbs, the Penguin Group, 1988.
Keville, Kathi, The Illustrated Herb Encyclopedia, Mallard Press, 1991.
Craig, Diana and Harris, Sarah, The Companion Book of Herbs, Oceana, 1998.