Borage (Borago officinalis), with its striking blue star-shaped flowers, is a welcome sight in many Australian gardens. But beyond its beauty, borage is also a versatile culinary herb. So, can borage be eaten? The answer is a resounding yes! Both the leaves and flowers of borage are edible and offer a range of culinary possibilities. Here’s a guide to enjoying borage in your Australian kitchen.
What Does Borage Taste Like?
Borage is known for its refreshing flavor. The leaves have a mild cucumber-like taste, while the flowers offer a subtle honey-like sweetness. This makes borage a unique addition to various dishes and drinks. Depending on the individual palate, the borage flavour can vary from a fresh cucumber flavour, to a salty, almost oyster taste
Edible Parts of the Borage Plant
- Leaves: Young borage leaves are best for eating, as they are more tender and less prickly. Older leaves can be a bit hairy, but this can be mitigated by chopping them finely or cooking them.
- Flowers: The bright blue flowers are not only beautiful but also edible. They have a slightly sweet taste and are often used as a garnish or decoration.
How to Use Borage in Your Cooking
- Salads: Add fresh borage leaves and flowers to salads for a refreshing cucumber flavor and a pop of color.
- Drinks: Float borage flowers in beverages like water, lemonade, or cocktails for a visually appealing and subtly flavored drink. They can also be frozen in ice cubes for a decorative touch.
- Garnish: Use borage flowers as a garnish for desserts, cakes, and other dishes.
- Teas: Borage leaves and flowers can be dried and used to make a soothing herbal tea.
- Cooked Dishes: Borage leaves can be cooked like spinach and added to soups, stews, and other dishes.
- Borage Risotto: Borage can be used as a base to risotto.
Borage Risotto Recipe
Here’s a quick recipe idea inspired by Lowe Family Wine Co:
Ingredients:
- 280g risotto rice
- 1 L vegetable stock
- 150g fresh borage flowers
- 20g fresh spinach
- 40g butter
- 40g parmesan
- 1 garlic clove
- ½ brown onion
- ½ glass white wine
- Oil to cook
- Salt & pepper to taste
Method:
- Dice the onion & garlic. Heat up a pan and drizzle with oil, sauté the onion, garlic, borage & spinach, season with salt & pepper, then set to the side.
- Heat a deep pan or pot on the stove with oil, add the rice and toast for 2 minutes.
- Add the wine and cook while stirring until the wine has evaporated, then add the borage & spinach mixture plus a ladle of stock.
- Keep adding stock intermittently while stirring for another 16 minutes.
- Remove the risotto from the heat and let it rest for a few minutes, then add the parmesan & butter, mixing until all is combined and creamy.
- Serve immediately, topped with extra parmesan, fresh herbs and seasoning to your taste.
Tips for Harvesting and Preparing Borage
- Harvest: Pick young leaves and fresh flowers for the best flavor and texture.
- Washing: Gently wash borage leaves and flowers before using them in your dishes.
- Chopping: Chop borage leaves finely to minimize any prickly texture from the hairs on the leaves.
Borage is a delightful and versatile herb that can be enjoyed in many ways in the Australian kitchen. Whether you’re adding a touch of freshness to salads, creating beautiful garnishes, or exploring its cooked applications, borage is a wonderful addition to your culinary repertoire.