Borage (Borago officinalis) is a herb in the family Boraginaceae originating in western Mediterranean countries, which has wire-haired stems and leaves and purple blossoms. From April, the plant can be sowed outdoors. Borage prefers moist, humus soil and needs lots of space.
The soft leaves of borage can be harvested from spring to summer and have a light cucumber flavor (hence the name "cucumber herb" in German).
The purple blossoms can be eaten and are ideal as a garnish for salads and appetizers. Borage can be used to flavor cold sauces like the German “Grüne Soße” (green sauce) and salads.
The borage seeds are rich in the polyunsaturated fatty acid γ-linolenic acid, from which several anti-inflammatory agents (eicosanoids) can be synthesized by humans.
Nutrients of borage
|Nutrients of borage per 100 mg|
More nutrients of borage
Here you can find a list, which spices / herbs to use with a particular dish.
Books on Amazon
- Pulmonarias and the Borage Family
- Your Backyard Herb Garden: A Gardener's Guide
- Herbs & Spices: The Cook's Reference
- The Flavor Bible: The Essential Guide to Culinary Creativity