Borage Mixed

£4.00

Culinary use of borage is common in the Mediterranean region. In Spain, perhaps the world leader in borraja cookery, you can eat the plant stir-fried with garlic and oil or cooked into crunchy crespillos. In Italy, the leaves are used to fill traditional ravioli. The flowers, whether fresh or candied, also make a beautiful decoration for desserts and cakes.Borage, also known as starflower, is an edible ornamental and medical plant, the praises of which have been sung by some of the most famous herbalists in history. John Gerard’s Herball includes –the saying Ego borago, gaudia semper ago, meaning ‘I, borage, bring always courage’. And, according to Pliny the Elder, when borage leaves and petals are put into wine, it ‘makes men and women glad and merry, and drives away all sadness, dullness and melancholy’. With such commendations, it’s no surprise that the Blue and White Flowered Mix variety has became a favourite in modern mixology, being used to garnish cocktails such as the gin-based Pimm’s Cup.

Common name Borage
Latin name Borago officinalis
Variety Blue and White Flowered Mix
Quantity 50 seeds
Plant size Height: 60 cm
Width: 30 cm
Container size Height: 30 cm
Width: 30 cm
Companion plant(s) Tomatoes, peppers, aubergines, strawberries, cucumbers, salads.
Planting indoors Feb to Mar
Planting outdoors Apr to Jun
Germination 7 to 15 days
Harvesting 50 to 70 days
Planting 3 cm to 5 cm apart, at a depth of 3 cm
Thinning 10 cm to 15 cm apart
Light Full sun to partial shade
Soil Well-drained, light and moist soil
Watering Regular watering, not overdone
Feeding Not required
Caring Do not fertilise because this will promote leaf growth and suppress flowering. Dead-heading or picking the flowers will prolong blooming.
Beneficial wildlife Attracts bees and butterflies.
Pests Repels tomato pests.
Harvesting Pick borage petals and leaves in the cool morning air when the flowers have just opened. Cut young, tender leaves in their first stage for culinary use.
Eating Medicinal properties: Among its many other benefits, borage is said to make a great restorative tea for curing hangovers!

How to eat: Culinary use of borage is common in the Mediterranean region. In Spain, perhaps the world leader in borraja cookery, you can eat the plant stir-fried with garlic and oil or cooked into crunchy crespillos. In Italy, the leaves are used to fill traditional ravioli. The flowers, whether fresh or candied, also make a beautiful decoration for desserts and cakes.
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