Botanical Name: Borago officinalis
Also Called: Starflower
Borage is a versatile herb celebrated for its mild, cucumber-like flavor and stunning blue flowers. Native to the Mediterranean region, borage is a delightful addition to culinary creations, offering both flavor and visual appeal. Its edible leaves and blossoms have been used in traditional European and Middle Eastern cooking for centuries.
Borage leaves have a refreshing, mild flavor reminiscent of cucumbers, with a slightly herbaceous undertone. The young leaves are tender and delicate, while older leaves can become hairy and slightly coarse but are still usable when cooked. On the other hand, Borage flowers have a subtly sweet, honey-like flavor that makes them a favorite for garnishing dishes and drinks.
Borage is a versatile herb, enjoyed both raw and cooked. The young leaves are commonly used in salads, where their fresh, cucumber-like flavor pairs beautifully with leafy greens, tomatoes, and citrus dressings. They can also be blended into cold soups like gazpacho or used as a refreshing addition to sandwiches.
Borage leaves are often used in soups, stews, and sautés when cooked. They are particularly popular in Mediterranean cuisine, where they are stuffed into pasta or incorporated into hearty vegetable dishes. Borage is also used in the classic Italian dish ravioli di borragine, combining it with cheese for a flavorful filling.
The star-shaped blue flowers are edible and frequently used to garnish desserts, cocktails, and salads. They add a pop of color and a touch of sweetness to cakes, puddings, and infused beverages, such as lemonade or herbal teas.