Borage, botanically known as Borago officinalis, is a fast-growing annual herb celebrated for its vibrant blue flowers and refreshing flavor. Originating in the Mediterranean region, this plant has been cultivated for centuries. It is widely recognized by the common name starflower, which directly describes the shape of its distinctive blooms. Historical accounts suggest the herb was associated with courage and cheerfulness.
Distinctive Physical Characteristics
The borage plant is easily identified by its unique texture and striking coloration, typically reaching a height of one to three feet. Its stems and large, oblong leaves are entirely covered in stiff, bristly hairs (hispid). The leaves are a dull gray-green color, often wrinkled, and possess a subtle cucumber-like scent when gently bruised.
The most notable feature is the downward-facing, star-shaped flower, composed of five narrow, pointed petals. These petals are generally a vibrant, true blue, a color relatively uncommon in the plant world, though pink or white variations sometimes appear. A central cone of dark, fused anthers stands out sharply against the bright petals. The flowers develop along branched, reddish stems in a curling arrangement called a scorpioid cyme, providing a prolonged display throughout the summer.
Cultivating Borage in the Home Garden
Borage thrives in a sunny location but can also tolerate partial shade, making it a flexible addition to various garden settings. It is an annual plant best started by direct sowing the seeds into the garden bed in the spring after the last frost. The plant develops a deep taproot, which means it generally does not transplant well once the seedlings are established.
The herb is not overly demanding regarding soil quality and performs well in average, well-drained garden soil, even tolerating poor conditions. While it is drought-tolerant once mature, consistent moisture encourages the largest and most abundant growth. Gardeners value borage as a companion plant because its flowers attract pollinators, particularly bees, and it may help deter certain garden pests like the tomato hornworm. Since the plant is a prolific self-seeder, it is recommended to remove the seed heads before they drop in the late season to prevent its spread.
Culinary and Practical Uses
Both the leaves and flowers of the borage plant are edible, contributing a distinct, fresh flavor reminiscent of cucumber to various dishes. Young, tender leaves can be consumed raw in salads or cooked like spinach, although they should be enjoyed in moderation. The vibrant blue flowers are a popular garnish for summer drinks, such as cocktails and iced teas, and can also be candied or frozen into ice cubes for an elegant touch.
Beyond its culinary appeal, the seeds of the borage plant are commercially harvested and pressed to yield borage oil. This oil is a rich source of gamma-linolenic acid (GLA), an omega-6 fatty acid, often containing 17% to 28% GLA. Historically, the herb was also used in traditional medicine, where preparations were employed to “cheer the heart” and provide comfort.