Borage (Borago officinalis), often admired for its striking blue star-shaped flowers, is a popular herb in Australian gardens—not just for its beauty but also for its edible qualities. Both the leaves and flowers of the borage plant are widely used in cooking and herbal remedies across Australia, making it a versatile addition to any home garden or kitchen pantry. Here’s a detailed look at the edible parts of borage and how Australians are enjoying this flavorful herb.
Edible Leaves
The leaves of the borage plant are tender when young and have a refreshing cucumber-like flavor. In Australia, these young leaves are commonly used in:
- Salads: Torn or chopped fresh leaves add a crisp, mild flavor to green salads.
- Herb Mixes: Mixed into cream cheese, cottage cheese, or herb sandwiches for a fresh twist.
- Cooking: Leaves can be steamed, sautéed, or added to soups and sauces much like spinach. Because mature leaves develop fine hairs that can be prickly or tough, they are often chopped finely or cooked to improve texture.
- Smoothies and Soups: Pureed into soups or blended into green smoothies for a nutritious boost.
Edible Flowers
Borage’s bright blue, star-shaped flowers are not only visually appealing but also edible and flavorful. In Australia, the flowers are used to:
- Garnish Dishes: Flowers decorate salads, desserts, and savory dishes, adding color and a subtle cucumber or honey-like taste.
- Cocktails and Drinks: Often floated in beverages such as Pimms or fruit punches to enhance visual appeal and impart a refreshing flavor.
- Frozen Ice Cubes: Borage flowers are popular for freezing in ice cubes, adding charm and flavor to summer drinks.
- Candied Flowers: Dipped in egg white and sugar, then dried, they become elegant decorations for cakes and desserts.
Other Plant Parts
While the leaves and flowers are the primary edible parts, the stems can also be cooked similarly to celery, though they are less commonly used due to their hairy texture. The roots, although not typically eaten, play an important role in drawing nutrients from deep in the soil, enriching the plant and surrounding garden.
Culinary Highlights in Australia
Borage is embraced in Australian kitchens for its unique flavor and versatility. For example:
- Borage Risotto: A popular dish where fresh borage leaves and flowers add color and a delicate cucumber flavor to creamy risotto.
- Salads and Sandwiches: Fresh leaves and flowers brighten up salads and herb sandwiches.
- Herbal Teas: Both leaves and flowers can be brewed into a mild, refreshing tea with calming effects.
Growing Borage for Edible Use in Australia
Borage is easy to grow in Australian conditions, thriving in sunny spots with well-drained soil. It self-seeds readily, providing a continual supply of fresh leaves and flowers throughout the growing season. Harvest leaves when young for the best texture and flavor, and pick flowers as they bloom to enjoy their culinary and decorative uses.
In Australia, borage offers a delightful combination of edible leaves and flowers that bring both flavor and beauty to the table. Its cucumber-like taste and vibrant blossoms make it a favorite among gardeners and chefs alike. Whether tossed fresh into salads, brewed as tea, or used as a colorful garnish, borage’s edible parts provide a versatile and nutritious addition to Australian food culture.