Herb
Borago officinalis
A tier
Borago officinalis is the classic cucumber-flavoured annual with bristly leaves and starry blue flowers—the species every kitchen gardener means by borage. Young leaves taste cool and green; older leaves turn coarse and hairy enough to demand chopping fine or pureeing. Float flowers in Pimm’s and lemonade; fold baby leaves into soft cheeses and chilled soups. The species self-seeds enthusiastically in temperate gardens. Harvest young and often; flower continuously for edible garnishes through summer.
Track this ingredient
Characteristics
Preparations
Traits
History
Mediterranean gardens grew Borago officinalis as food and cordial herb.
English kitchen gardens adopted borage for claret cup and salads.
Botany fixed Borago officinalis as the culinary borage species.
Edible flower trends put officinalis blooms back on restaurant plates.