Borago officinalis 'Borage'

Boraginaceae: A robust, bristly annual to 40cm. found on disturbed ground and sometimes on roadside verges. The flowers are from 20-25mm across, and have five blue petals with alternating purple calyx teeth, finished with a projecting column of anthers, appearing from May-July. Commonly grown in gardens, and found naturalised as an escape. Native to the Mediterranean region.

USES:

Borage is used as either a fresh vegetable or a dried herb. As a fresh vegetable, borage, with a cucumber-like taste, is often used in salads or as a garnish. The true blue flowers are often used to decorate desserts. Vegetable use of borage is common in Germany, in the Spanish regions of Aragón and Navarra, in the Greek island of Crete and in the northern Italian region of Liguria. Although often used in soups, one of the better known German borage recipes is the Green Sauce (Grüne Soße) made in Frankfurt. In Italian Liguria, borage is commonly used as a filling of the traditional pasta ravioli and pansoti. It is used to flavour pickled gherkins in Poland.

Traditionally Borago officinalis is used in hyperactive gastrointestinal, respiratory and cardiovascular disorders, such as gastrointestinal (colic, cramps, diarrhoea), airways (asthma, bronchitis), cardiovascular, (cardiotonic, antihypertensive and blood purifier), urinary (diuretic and kidney/bladder disorders).

GROWING INFORMATION:

Sow seeds in spring, these seeds germinate rapidly depending on species and origin. If germination does not occur after 3–4 weeks a cooling period of 2–4 weeks is recommended. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Best grown in an open sunny site in a deep rich soil, but will some shade.

HARVESTED: 

 

APPROX. 50+ SEEDS