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Blue Food Energy: Borage (Borago officinalis)

By Gwen Nyhus Stewart

Blue, the colour of communication, relates to the ability to express our needs and requirements through communication. It means self-expression, spirit of truth and purpose, and acknowledgement of being one with eternity. It is the in and out of the breath, the flow of life, the deep calm that comes with knowingness. Blue, the colour of nurturing and protection, is calming, relaxing, and healing. This colour represents the conscious and unconscious mind, allows the ability to make decisions, take control of situations, trust in oneself, and allows expansion. It can indicate feelings of self-doubt, isolation, loneliness, depression, and claustro-phobia.

The colour blue causes the body to produce calming chemicals due to its peaceful, tranquil effect and is often used in bedrooms. Fashion consultants recommend wearing blue to job interviews as it symbolizes loyalty. Eating a light meal containing the calming vibrations of blue and green foods encourages a good night’s sleep.
Natural blue food is thought to support healthy aging, memory function, and immune anti-oxidants, thereby helping to prevent Alzheimer’s disease and other illnesses associated with ageing. Blue affects the throat area, the thyroid gland, and respiratory system and encourages the transportation of oxygen to the tissues. Researchers believe that blue foods are beneficial for your brain, heart, urinary tract, vision, and cancer preventatives. They are good sources of vitamin C, manganese, vitamin E, and soluble and insoluble fibre like pectin.

See Blue Coloured Foods in the Plants, Food Colours, & Recipes section of this web site for additional information about the healing properties of blue, phyto-nutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 63 for more information about what the colour blue means and Chapter 8, Colour Energy, Plants, and Recipes pages 80 – 83 for information about using blue in the garden and recipes.)

Borage (Borago officinalis)

Native to the Mediterranean northeast, Borago officinalis is the herb reputed to lift the spirits, banish melancholy, and impart courage. Commonly known as star flower, bee bread, bee plant, and ox-tongue, borage is a hardy annual whose lovely drooping bright blue, star-shaped flowers make it ideal for rock gardens. The leaves are velvety gray-green and especially popular in Germany where a few chopped leaves are invariably added to butterhead lettuce salads. In China, the leaves are stuffed and rolled like grape leaves. The leaves have a delectably salty, cucumber-like taste.

Borage is an annual and grows well in North America. The plant grows from 6 inches (15 cm) to more than 3 feet (1 m) tall. Borage has a thick, hollow stem and wide, oval, hairy leaves, mild in flavour, with a rough texture that needs to be chiffonaded (roll-up leaves and slice very fine) when mature. Flowers are usually blue although they are sometimes white, violet, or reddish-purple. They have a cucumbery taste and are about ¾ inch (2 cm) in diameter. The flowers have a distinctive cone of black anthers in the center of each bloom and a high nectar content making them extremely attractive to honeybees. Beehives are often sited near borage and make an excellent honey from this herb. Flowers, seeds, and leaves are edible.

Borage is a tonic plant for the adrenal glands, providing an invaluable support for a stressful lifestyle. Young leaves are rich in potassium, calcium, vitamin C, and beta-carotene. A tea made with borage helps to reduce fevers and ease chest colds. It makes a relieving poultice for skin inflammations and is an excellent facial steam for improving very dry, sensitive skin. The oil that is extracted from the seeds, marketed as starflower oil or borage oil, is a good source of gamma-linolenic acid. Borage oil is used for problem skin conditions such as acne, pimples and blemishes.

Borage is tolerant of many soil types but does not like heavy, poorly drained soil. The richer the soil, the bushier the plant will be. It prefers full sun but will grow in partial shade. It can withstand dry conditions but does best in soil with average moisture. Plant seeds directly in the garden where you want the plants to grow. Borage likes cool growing conditions and is frost-tolerant. Seeds need dark to germinate, so cover completely when planting. Germination takes 7 to 10 days. Keep the soil moist while the plants are young. Pinch back when they are 6 inches (15 cm) tall to encourage bushier plants. Once established in the garden, borage self-sows abundantly. Thin new seedlings as required.

Sow a new row of seeds every few days to ensure a constant supply of fresh young leaves. Seeds may also be sown in the autumn and will flower in May. Seeds sown in the spring will flower in June. Place plants close together so that they can support each other as they are easily blown over by the wind.

Borage can be planted in pots for indoor harvesting of leaves in the winter. This plant does not like to be transplanted, so sow seeds in the pot they are to be grown in. Indoor plants need lots of light.

In the kitchen, borage can be used in salads, soups, steamed, used in curries, yoghurt, fish and chicken dishes, tea, summer drinks, and candied for decoration.

In the garden, borage is an excellent companion plant for tomatoes, squash, and strawberries. The flavour of tomatoes is actually improved by growing borage nearby. Borage deters tomato worm.

In crafts, borage is a lovely addition to fresh floral arrangements. Flowers may be dried to add colour to potpourri.

How to Buy

Buy borage seeds from gardening centres and the oil is available from health food stores. Borage seedlings are sometimes available from garden centres, however, you are wasting your money, as the plants do not like to be transplanted and the seeds germinate very quickly.

How To Store

Borage does not dry or freeze well for culinary use. It can be stored by freezing in ice for drinks and the flowers are a sweet addition to oils.

Cooking Hints

Ø To make borage tea, pour 1 cup (250 mL) boiling water over 1 tbsp. (15 mL) of crushed fresh leaves.

Ø The flowers and young leaves may be used to garnish salads, dips, and cucumber soups.

Ø Borage flowers and leaves are the traditional decoration for gin-based summer cocktails, and may be set in ice cubes to garnish other drinks.

Ø Candied borage flowers make attractive cake decorations.

Ø Chopped leaves can be added to soups and stews during the last few minutes of cooking.

Ø The leaves can be cooked with cabbage leaves (two parts cabbage, one part borage). See recipe below: Sautéed Cabbage with Borage.

Ø Add flowers to herbal vinegar as a dye and for a slight cucumber flavour.

Recipes

Cucumbers with Borage and Sour Cream

1 large English cucumber, finely sliced
1/2 cup (125 mL) sour cream
1 tbsp. (15 mL) rice vinegar
1/4 tsp. (1 mL) celery seed
11/2 tbsp. (22.5 mL) green onion, finely sliced
1/2 tsp. (2 mL) sugar
11/2 tbsp. (22.5 mL) fresh, young borage leaves (chiffonade - roll up and slice finely)

sea salt, to taste

freshly ground black pepper, to taste

Slice cucumber, salt lightly and set aside in a colander for 30 minutes. Rinse and pat dry with paper towels. Mix remaining ingredients. Add cucumbers to the mixture, and toss lightly. Garnish with borage blossoms. Chill for one hour before serving.

Borage Jelly

This is great spread with cream cheese on crackers.

6 cups (1.35 L) borage leaves and flowers soaked in 4 cups (900 mL) cold water overnight, drain and reserve water
4 cups (900 mL) borage infused water
4 1/2 cups (950 mL) white sugar
1 tbsp. (15 mL) lemon
1 package commercial pectin
sea salt, pinch

red pepper flakes, pinch

Cook according to commercial pectin direction.

Cucumber Sauce with Borage

1 cucumber
2 shallots
1 tsp. (5 mL) soy sauce
2 tsp. (10 mL) freshly squeezed lemon juice
1 tsp. (5 mL) lemon zest (rind)
1 tsp. (5 mL) prepared mustard
11/3 tbsp. (20 mL) finely chopped borage leaves
1/2 cup (125 mL) mayonnaise

cayenne pepper, dash

sea salt, to taste

freshly ground black pepper, to taste

Grate the cucumber and shallots. Add all other ingredients and blend in electric blender. Serve with fish salads, fried seafood, and green salads.

Makes 11/2 cups (375 mL)

Salads and Vegetable Dishes with Borage

Borage flowers added to any green or fruit salad makes an attractive edible garnish. Chiffonade young borage leaves and add to any green salad. Do not add too much because of their hairy texture. Add to beans, green peas, and spinach.

Sautéed Cabbage with Borage

2/3 parts cabbage or spinach, sliced finely

1/3 part borage leaves, sliced finely

olive oil or butter

sea salt, to taste

freshly ground black pepper, to taste

In a saucepan, heat olive oil or butter over low heat. Add cabbage and sauté until tender. Wash young borage leaves and remove stalks. Chop finely and add to cabbage. The hairy texture disappears when cooked. Season to taste and serve.

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