borage

Borage, Borago officinalis, is an annual herb in the family Boraginaceae native to the Mediterranean region and widely cultivated for its edible flowers and young leaves. It typically grows 0.5 to 1.5 meters tall, with hairy stems and rough leaves. The plant produces clusters of star-shaped flowers, usually blue, but occasionally pink or white. The petals are edible and impart a mild cucumber-like flavor.

Cultivation and ecology: Borage prefers full sun and well-drained soil. It tolerates poor soils and drought once established. It is often sown in spring and can self-seed vigorously, making it a popular choice for herb gardens. The flowers attract pollinators such as bees and hoverflies, and the plant can provide habitat for beneficial insects. It is susceptible to powdery mildew in damp, humid conditions.

Uses: Culinary applications include petals in salads, beverages, and desserts; the flavor is mild and cucumber-like. Leaves are sometimes used as a garnish. Seeds are pressed to produce borage oil, rich in gamma-linolenic acid (GLA) and used in cosmetics and dietary supplements. Historically, borage has been employed in traditional medicine and as a flavoring agent, though modern evidence for medicinal effects is limited.

Maintenance and harvest: Seeds germinate in 7–14 days after sowing. Plants self-seed readily; many gardeners let a few plants remain to seed for next year. Harvest petals as needed; seeds can be collected after flowering. Caution: the dense hairs on leaves and stems may irritate some people's skin, so gloves are recommended when handling large quantities.