Borage, also known as starflower, is a versatile annual herb cultivated for centuries for its use in both the kitchen and traditional apothecaries. This plant is easily recognized by its distinctive, vibrant blue, star-shaped flowers and its large, bristly leaves and stems. Historically grown across the Mediterranean, borage is valued for its unique flavor and potential wellness benefits.
Practical Culinary Applications
Borage offers a unique, refreshing flavor profile often likened to fresh cucumber, making it a desirable addition to various foods and drinks. The bright blue, star-shaped flower is entirely edible and frequently used as an elegant garnish. Blossoms can be floated in cocktails or lemonade, added to salads for color, or frozen into ice cubes.
The leaves of the borage plant are also edible, though they are best consumed when young and tender to minimize the prickly texture of the bristly hairs covering them. Young leaves can be chopped and added raw to dips, yogurt, or salads, imparting their mild, cucumber-like taste. In some European cuisines, particularly in Italy and Spain, borage leaves are cooked like spinach, which softens the texture. They can then be used in soups, stews, or as a filling for pasta like ravioli. The herb is also a traditional ingredient in German “green sauce” and is used to flavor pickled gherkins.
Traditional Herbal and Seed Oil Uses
Beyond culinary uses, borage has a long history in traditional herbalism, though modern use primarily focuses on the oil extracted from its seeds. Historically, the dried leaves and flowers were steeped to create a tea, often used in folk remedies for perceived calming properties.
The seed oil, often marketed as starflower oil, is the most concentrated component of the plant used today for health supplements. Borage Seed Oil (BSO) has one of the highest concentrations of the omega-6 fatty acid gamma-linolenic acid (GLA), comprising 15 to 24% of the oil’s total fat content. When consumed, the body converts GLA into a substance that helps manage inflammation, which is sought after for skin and joint health supplements. Traditional applications include topical use for supporting skin moisture and managing conditions like eczema. BSO is also researched for its potential benefit in managing symptoms related to inflammatory disorders like rheumatoid arthritis.
Safe Handling and Processing
When handling the fresh borage plant, be aware of the bristly hairs covering the leaves and stems. To make mature leaves more palatable, they can be blanched or thoroughly cooked, which softens the coarse texture. Harvesting young, tender leaves ensures a more enjoyable texture for raw use in salads. Flowers are best picked in the morning when fully open and used fresh for garnishing, as they do not dry well.
A significant consideration for consuming borage is the presence of pyrrolizidine alkaloids (PAs) in the plant material, particularly in the leaves, roots, and stems. These compounds are hepatotoxic, meaning they can cause liver damage if consumed in large quantities over a long period. For this reason, regulatory bodies recommend limiting the consumption of the raw herb. Commercial Borage Seed Oil (BSO), however, is processed and refined to remove these potentially harmful PAs, making the purified oil safer for use as a dietary supplement. Consumers should select BSO products certified to be free of unsaturated pyrrolizidine alkaloids.