Borage White

The leaves contain calcium and potassium and are said to have a cucumber-like flavour. They can be finely chopped (to mitigate the rough texture) and added to salads. They also make a delicious cooked green, either briefly boiled or sauteed, and are a common ingredient in various European dishes, including as a stuffing in ravioli in Italy, to flavour pickled gherkins in Poland and Russia, and in soups and ‘Green Sauce’ in Germany (this is the German equivalent of salsa verde and includes chervil, cress, parsley, salad burnet, sorrel and chives).

The leaves can also be used to flavour the very English gin-based drink Pimms.

The flowers are sweet tasting and can be used in salads, as an edible garnish for desserts and cocktails, or frozen to make decorative ice cubes.

Borage is the highest known plant source of gamma-linolenic acid (an Omega 6 fatty acid, also known as GLA) and the seed oil is often marketed as a GLA supplement. It is also a source of B vitamins, beta-carotene, fiber, choline, and, again, trace minerals.

As the plant accumulates calcium, silica and potassium it is a useful addition to a compost heap, or can be used for mulching. It also provides good forage food for chooks and ducks.

The flowers produce copious nectar, making them an absolute magnet for bees.