Borage (Borago officinalis) is a versatile annual herb, instantly recognizable by its vibrant blue, star-shaped flowers. The plant is valued for its ornamental appeal and its broad culinary uses. The leaves and flowers possess a light, refreshing flavor often compared to cucumber, making them a popular addition to salads and beverages. Gardeners harvest borage not just for its edible parts but also for its seeds, which are rich in gamma-linolenic acid, a beneficial fatty acid.
Determining the Ideal Time for Harvest
To capture the optimal quality and flavor, harvest borage parts at specific points in its growth cycle. Leaves should be collected when they are young and tender, ideally before the plant begins its main flowering period. Harvesting at this early stage ensures the best flavor profile and avoids the prickly texture that develops as the foliage matures.
For all above-ground harvesting, collect materials in the early morning, just after the dew has evaporated. This timing ensures the highest concentration of volatile oils. For the signature blue flowers, harvest immediately after they have fully opened, when their color and subtle sweetness are most intense.
Continuous harvesting of both flowers and leaves stimulates the plant to produce new growth. Regularly snipping the tips and removing spent blossoms, known as deadheading, encourages the borage to branch out. This technique prolongs the production of fresh leaves and new flower buds, extending the harvest season.
Step-by-Step Harvesting Techniques
Harvesting borage leaves requires a selective approach to maintain the plant’s health. Use a sharp pair of clean scissors or garden shears to snip the outer, older leaves first. Avoid cutting the central growth point, or terminal bud, as this is where the plant directs its primary energy for vertical growth.
Since borage stems and leaves are covered in fine, bristly hairs, wearing light gardening gloves can prevent skin irritation. If the plant becomes leggy or the leaves feel too coarse, a mid-season prune will stimulate a flush of new, more tender foliage. Cut the plant back by about half its height for a second harvest.
The delicate flowers must be handled with care to keep the star-shaped petals intact for garnishing. Pluck individual blossoms by gently grasping the flower head where the green calyx meets the stem. Alternatively, use detail scissors to snip just below a cluster of blooms to collect a small bouquet.
Collecting borage seeds happens later in the season, typically when the flower heads have dried out and turned brown or gray. Borage is known for its quick seed drop; the mature, dark seeds release from the pod almost immediately upon ripening. To capture the seeds, place a cloth or tray directly underneath the plant and gently shake the seed heads.
Proper Preservation and Storage
Borage leaves are best used fresh, but they can be stored for short periods. Wrap them loosely in a damp paper towel and place them in a sealed bag in the refrigerator for up to four days.
For longer preservation, the leaves can be air-dried. Bundle the stems together and hang them upside down in a dark, dry, and well-ventilated area.
Freezing Leaves
Another method for preserving the leaves is freezing, which helps retain their fresh flavor and vibrant green color.
- Finely chop the fresh leaves.
- Pack them into ice cube trays.
- Fill the remaining space with water or olive oil before freezing solid.
- Transfer the herb cubes to a freezer bag for later use in soups or stir-fries.
Borage flowers are often preserved whole to maintain their ornamental quality for garnishes. Candying or sugaring the flowers is a traditional method, involving brushing them with egg white and coating them in fine sugar. For immediate use in beverages, the flowers can be quickly frozen inside ice cubes.
The harvested seeds are primarily used to extract borage oil through an infusion method. The seeds are mixed with a stable carrier oil, such as olive oil, and gently heated in a double boiler over a low temperature for an hour or two. This infusion creates an oil rich in beneficial compounds, which can be strained and stored in a dark glass bottle for culinary or topical applications.