Borage

Sow borage seeds directly in the garden 2-3 weeks before the last frost date, as the plants develop a deep taproot and do not transplant well. Plant seeds half an inch deep and 12 inches apart in rows or broadcast in patches. Seeds germinate quickly in 5-10 days when soil temperatures reach 50°F or above. Thin seedlings to 18-24 inches apart, as mature plants can become quite large, reaching 2-3 feet tall and wide.

Borage is remarkably easy to grow and thrives in average, well-drained soil with full sun to light shade. It tolerates poor soil and mild drought once established but produces the lushest growth with moderate watering. Avoid rich, heavily fertilized soil, which causes weak, floppy stems that require staking. The bristly, hairy foliage is deer-resistant and rarely troubled by pests.

Borage is a prolific self-seeder, and a single planting will produce volunteer seedlings for years. To prevent unwanted spread, deadhead spent flowers before seeds drop. The plant is an annual that completes its life cycle in one season, but successive sowings every 3-4 weeks from spring through early summer extend the harvest of fresh leaves and flowers well into autumn.

Borage (Borago officinalis) is native to the western Mediterranean region, with its center of origin believed to be in the area spanning modern-day Syria, Turkey, and the eastern Mediterranean coast. From there, it spread westward across the Mediterranean basin with early traders and colonists, naturalizing readily in the warm, dry climates of Spain, Italy, southern France, and North Africa. Wild borage populations can still be found growing along roadsides, in rocky fields, and on disturbed ground throughout these regions.

The ancient Greeks and Romans were among the first to cultivate borage intentionally, valuing it for both culinary and medicinal purposes. Greek soldiers reportedly drank borage-infused wine before battle for courage, and Roman naturalists including Pliny the Elder and Dioscorides documented its use as a tonic for melancholy, fever, and inflammation. The herb's association with bravery and cheerfulness persisted for centuries — medieval herbalists prescribed borage tisanes to lift the spirits and calm the nerves, and Crusaders reportedly consumed borage before departing for the Holy Land.

During the Middle Ages, borage became a staple of European monastery gardens and apothecary plots, cultivated alongside other medicinal herbs. It was one of the essential plants in the medieval physic garden, used to treat everything from chest congestion to kidney ailments. By the Elizabethan era, borage had become a beloved culinary herb in England, where its flowers were floated in wine cups and claret at banquets and its leaves were added to salads and cooked as a vegetable.

Spanish colonists brought borage to the Americas in the 16th and 17th centuries, where it naturalized in parts of South and Central America. In the 20th century, the discovery of gamma-linolenic acid (GLA) in borage seed oil sparked commercial cultivation in Canada, the United Kingdom, and New Zealand, transforming borage from a cottage garden herb into an important oilseed crop. Today, borage is grown worldwide as a culinary herb, ornamental flower, companion plant, bee forage crop, and source of GLA-rich seed oil — a remarkably diverse legacy for a humble Mediterranean wildflower.

Borage thrives in average, well-drained garden soil and actually produces more flavorful leaves and abundant flowers in soil that is not too rich. A pH of 6.0-7.0 is ideal. Avoid heavy clay soils where the taproot may rot; amend clay with sand and compost for drainage. Little to no supplemental fertilization is needed. A light side-dressing of compost at planting is sufficient for the entire season. Over-fertilizing produces rank, leggy growth with fewer flowers and less concentrated flavor in the leaves.

Harvest young borage leaves when they are small and tender, before the bristly hairs become coarse. Pick individual flowers as they open for the freshest flavor and most vivid color. Use scissors to cut flower stems cleanly. Borage flowers are best used immediately after picking, as they wilt quickly. For leaf harvests, select the youngest leaves at the top of the plant; older leaves develop rough, hairy textures. Continuous flower picking encourages the plant to produce more blooms over a longer period.

Borage is best used fresh, as both leaves and flowers lose their delicate cucumber flavor when dried. Freeze individual flowers in ice cube trays filled with water to create decorative ice cubes for summer drinks. Fresh leaves can be blanched briefly and frozen for later use in soups and stews. Borage flowers can be candied by brushing with egg white, coating in fine sugar, and drying on parchment paper for an elegant dessert garnish. Borage seed oil, pressed from mature seeds, is rich in gamma-linolenic acid and can be stored in dark bottles in the refrigerator.

Borage flowers have a mild cucumber flavor and are used to garnish cocktails, lemonade, and salads. The edible blue flowers can be frozen in ice cubes, candied for dessert decoration, or scattered over cream cheese and canapés. Young leaves add a refreshing cucumber note to green salads and cold soups. Borage is traditionally used to flavor Pimm's Cup and other summer beverages.