Borage is just a beautiful plant! It’s one of those you really should look into for landscaping, if it will grow in your area. Here’s a wonderful article on the culinary uses of borage http://www.theepicentre.com/Spices/borage.html. It’s also a wonderful medicinal plant, as noted here: http://www.botanical.com/botanical/mgmh/b/borage66.html.
Borage and Cucumbers in Sour Cream Dressing
- 3 long cucumbers
- 1/2 pint sour cream
- 2 tablespoons rice vinegar
- 1/2 teaspoon celery seed
- 1/4 cup chopped scallions
- 1 teaspoon sugar
- salt and pepper
- 1/4 cup young borage leaves, finely chopped
Wash, score and thinly slice cucumbers. Salt lightly and let stand in a colander for 30 minutes to drain. Rinse and pat dry.
Mix remaining ingredients, seasoning to taste with salt and pepper. Add cucumbers and toss lightly. Garnish with borage flowers or chive blossoms. Chill for 1 hour before
Borage Flower Tea
Place a handful of fresh flowers in 1-2 quarts of water, until desired strength. Add one or two sprigs of spearmint. Makes a refreshing summer beverage.
Borage and Rosemary Wine
Steep a handful of fresh rosemary (or 2 tablespoons dried rosemary) and 2 tablespoons dried borage leaves in one bottle of white wine for a week or more. Strain through
cheesecloth or a paper coffee strainer.
- 8 ounces cream cheese, room temperature
- 1/4 cup borage flowers and young leaves, chopped (cucumber-like taste)
- 4 slices bread with crusts removed
Combine first 2 ingredients in a bowl, spread 1/4 on each slice of bread. Cut each slice into halves, forming two triangles per slice. Serve open-faced.
Scoggins, Barbara, The Herb Cookery, Texas, The Herb Purveyor, 1992.
- 1/2 lb. young borage leaves & flowers
- 2 oz. short grain rice
- 2 oz. butter
- 1 1/2 pints chicken or vegetable stock
- 6 oz. double cream (fromage frais)
- Seasoning to taste
“This dark green soup served cold is perfect for summer dinner parties or that extra special picnic. Melt the butter in a saucepan. Add the rice and cook over a low heat for
two minutes, stirring all the time. Add the stock and simmer for 15 minutes. Strip the borage leaves and flowers from the stalks and wash well. Leave aside some flowers for
decoration and add the remainder to the saucepan. Simmer for a further 10 minutes. Season to taste.
Allow to cool for a while, then liquidize in a blender. Pour the soup through a fine sieve into a serving tureen and allow to cool. Before serving stir in the cream or if
preferred some thinned fromage frais, and decorate with the bright blue borage flowers.
Mary Lawrence & Jane Newdick, The Miniature Book of Flowers as Food,
Crescent Books, 1991.
C-M’s Borage Jelly
Truly, I just cooked this up and it came out wonderful a great spread with cream cheese and crackers, a bit spicy. I have the fortune of having a bounty of borage this year and
been pondering of what to do with it in several ways for it’s a great medicinal herb and how to process it so it makes some sense.. I used the leaves and flower parts.
- 6 cups of borage leaves and flowers parts
- 4 cups of cold water
- 4 1/2 cups of sugar
- 1 tbs. lemon
- 1 pack commercial pectin
- a pinch of salt
- a pinch of red pepper
Place the borage leaves and cold water in a pan or bowl, and let infuse overnight. Drain, and use the 4 cups of borage-infused water in recipe.
Cook according to commercial pectin direction. Since my ‘jelly water’ looked a bit like old dishwater, I added a few drops of green food coloring..if you don’t mind the murky
color, I think it’s fine, too.
Borage is a wonderful plant to use the leaves and aerial parts in salad etc. It has a cucumber flavor when fresh.I did a bit of research and understand that some of the
plants in the borage family have been reputed to cause cancer.The same stuff that comfrey has..( By infusing the leaves and flowers with cold water, as I was told by an
Elder the risk of those harmful chemicals are reduced) But I also know of the benefits of this plant to calm a heart and the adrenal system, so I take the risk and will eat a
little on a cracker.
Vichyssoise with Borage Flowers
- 6 large leeks, cleaned, tops trimmed
- 4 tablespoons butter
- 4 cups chicken or vegetable broth
- 3 medium potatoes, diced
- 2 tablespoons chopped borage leaves
- 1 cup sour cream
- salt and pepper
Slice the leeks into thin slivers. Melt butter in a large saucepan; add leeks and saute over moderate heat until soft. Add broth, potatoes, and chives. Bring to a boil and
simmer covered for 35 minutes or until potatoes are tender. Strain. Puree vegetables in food processor. Combine puree and broth and chill.
Just before serving, stir in sour cream. Season to taste with salt, pepper and nutmeg; garnish with borage flowers.