Borago Officinalis (Common Borage)

• 21 May, 2009
• 5 likes

Borage leaves can be eaten raw or cooked, and can be used as a pot-herb or added to salads. They can also be used as a flavouring to various drinks such as Pimms and wine-based drinks. The leaves are rich in potassium and calcium, and have a salty cucumber flavour. The leaves are best chopped finely and added to other leaves when eaten in a salad. The leaves are best used fresh as they lose their flavour and colour if left.
Flowers are used as a decorative garnish on salads and summer fruit drinks. The taste is a sweet slightly cucumber-like flavour.
A refreshing tea can be made from the leaves and/or the flowers.
An edible blue dye can be obtained from the flowers.