Herb of the Week: Borage

By Barbara Smith

The Herb of the Week is Borage (Borago officinalis).

“This plant is a real conversation piece,” said Berkshire Botanical Garden Herb Display Garden Coordinator Liz Leonard. With striking, sky-blue flowers and leaves covered with stiff hair, the plant is unmistakable.

The flowers are star-shaped, with five petals, less than one inch across, and a black center. This sprawling annual plant can grow to a height of three feet in full sun, with well-drained soil. It blooms in mid to late summer and is a prolific self-seeder. Bees love it.

Many use the edible flowers to garnish salads or to float in any cool drink or punch. Try freezing single flowers in ice cube trays with a mint leaf for a special addition to your summer refreshments. The flowers are easy to crystallize. Simply, dip them in beaten egg whites, then sugar; then dry them on a paper towel. The resulting “candied” flowers look lovely as decorations on cakes, ice cream or fruit trays. The leaves and stems have a crisp cucumber taste, which may be used in soups (tomato or pea, for example), or with fish, poultry and most vegetables. They blend well with dill, mint and garlic.

Borage history indicates the herb was thought to bring courage or joy/elation to those who consumed it. For example, Crusaders were given wine with borage. Modern medicine confirms that the herb contains healthy amounts of potassium and calcium. Since 1985, borage cultivated in North America has yielded oil potentially useful in treating rheumatoid arthritis.

As a Mediterranean annual plant growing in the Berkshires, borage seeds should be sown after the danger of frost has passed — in late May or early June. Borage is a good companion plant for strawberries.

What’s Up in the Kitchen?

The Herb Associates Kitchen Team was blessed with a bounty of basil harvested this week. In response, several basil-related recipes were produced — Garlic Basil Vinaigrette joined Fresh Dill Vinaigrette. Opal Basil Jelly, with its striking ruby color and fantastic fragrance, will be a delight with cream cheese or chevre on crackers or will enhance pork or chicken dishes. Basil Vinegar is infusing, developing flavor. Also in the works were two additional shrub flavors: Raspberry and Yellow Peach; they will be ready in a week or so. A new supply of Herb Salt, a popular dried herb blend, will be in the BBG Gift Shop soon. Consider stopping there after your next trip to the Garden and pick up some culinary treats to enjoy. All proceeds from Herb Associates products benefit the Garden.

The Berkshire Botanical Garden’s Herb Associates began in 1957 and have been making and selling products for the benefit of BBG ever since. At BBG, the Herb Associates oversee a display garden and production garden, both located near the Center House. Members/volunteers meet every Tuesday morning during the late spring through mid-autumn each year, coinciding when the gardens themselves are open to the public. Members plant, weed and tend the gardens, as well as harvest and process the variety of herbs.