September 2009 Herb of the Month - Borage
Borage officinalis

Borage Borago officinalis is from the Boraginaceae family along with comfrey, lungwort and forget me not to name a few. It is sometimes known as starflower.

The stems are branched, hollow and covered in white hairs. The leaves are alternate, large and wrinkled and also covered in hairs. The star like flowers have five narrow triangular pointed petals, are usually blue, sometimes pink with black anthers in the centre. They contain four brown-black seeds. It grows to a height of 60-100 cm. There is also a white flowered borage.

Propagate by seed all year in the sub-tropics, or after frost in colder areas. In milder climates, borage will bloom continuously for most of the year. They self seed ensuring a plentiful supply.
It will grow in most soil types but it prefers light, free-draining soil. In the garden, borage is a useful companion plant to strawberries they are believed to stimulate each other's growth. Their broad leaves protect the soil and the roots draw up nutrients.

Originating in Syria, but naturalized throughout the Mediterranean region, as well as Asia Minor, Europe, North Africa, and South America.
It is suggested the name borage is derived from the Celtic word borrach meaning ‘a man of courage’, the Celts drank their wine with borage before entering battle. Some people say that the name might be derived from the Latin borra, it’s meaning rough hair, describing the hairy covering on the stems and leaves.

The Greeks and Romans believed that Borage was a source of courage and comfort, and there are references to the flowers being embroidered into medieval tapestries and the colours of jousting knights.

Traditionally Borage was used as a syrup for fevers, jaundice, itch and ringworm. Culpepper states it was used for ulcers in the mouth and throat and for inflammations of the eye.

Borage is rich in minerals, especially potassium, calcium and mineral salts. It also contains a beneficial saline mucilage, this forms a soothing film over a mucus membrane, relieving minor pain and inflammation. A tea made from the leaves is said to reduce fevers and ease chest colds. It makes an excellent facial steam for improving very dry, sensitive skin.

In recent times Borage has been cultivated commercially for the seed oil, which is the highest known plant-based source of gamma-linolenic acid (GLA). Borage oil is often marketed as starflower oil. Whilst Evening primrose oil has been the main source for GLA, Borage seed oil contains higher amounts and is beginning to replace evening primrose oil.

Borage seed oil is used for regulation of metabolism and balancing hormones, being a remedy for PMS and hot flushes of menopause. Externally, a poultice of the leaves can be used on swellings and inflammation. Tea made from the dried flowers is a traditional calming drink in Iran. It has a rich purple color that turns bright pink by adding a few drops of lemon juice.

Borage has a light cucumber fragrance, the young leaves can be torn into salads, mashed into cream cheese, made into sauces or puréed soups. It is popular as a culinary herb in Germany, a green sauce made in Frankfurt (called grie soß) is made from seven herbs, as well as borage they add parsley, chervil, chives, cress, sorrel and salad burnet. This sauce is served to boiled or braised meat, boiled young potatoes, fish and vegetables.

The leaves and flowers were originally used in Pimms before it was replaced by mint. Add flowers to herbal vinegar as a dye and for a slight cucumber flavour The flowers and young leaves can be used to garnish salads, dips, and cucumber soups.

Borage Ice Cubes

Half fill ice block trays with cold water and freeze. Remove from freezer and tip out the half blocks. Put a borage flower into each division, replace the half blocks and top them up with water. When the tray is returned to the freezer the borage flower will be set in the middle of the ice block.