Gourmet Food Source
Visually this is a must for any herb garden, an annual reaching up to two feet in height it has beautiful blue and white flowers and leaves which taste of cucumber. Both the stems and the leaves are covered in fine hairs that become rough as the plant begins to age.
The flowers are in bloom from spring to midsummer and prove a great attraction to bees hence the name beebread as it is sometimes called.
How to Grow
I sow borage directly into the site I intend to leave them in, they are not keen on transplanting as they soon develop a long taproot. Being a native of the Mediterranean it likes full sun and fairly light, dry soil and thin as required. Regular dead heading of the flowers prolongs the flowering and the removal of any seed heads will help stop the spread of the herb all over your garden.
How to Cook
Borage might not be in the same league as parsley or thyme but any pimms aficionado will sing its praises on a summerís day. It is best to pick the leaves when still young and along with the flowers make for an interesting addition to a salad or creamy salad dressing. Borage also makes a good pot of tea particularly for flu sufferers and tickly coughs. Personally the glass of cold pimms does it for me.
Content and picture © Miles Collins