Borage in the garden
Prickly but pretty, borage is one of our garden favorites both for its lovely color and also for its attrictiveness to the bees. We've had borage for a number of years, but only this year did I try experimenting by eating its leaves and making an herbal brew.
Borage is native to Mediterranean countries and had a reputation for brightening spirits. It has also been thought to reduce fever. In modern uses, its seeds are used to make gamma-linolenic acid.
Notice the two differently colored flowers
When making an herbal infusion, I use both the leaf and flowers. I tear up the leaves to encourage the release of the plant's essence. I poured boiling water over the leaf and steeped for 10 minutes. The liquor is very light and light tasting, enjoyable and refreshing with the benefit of being caffeine-free. When I sip the infusion alone, I can get a hint of the cucumber flavor, but that's easily overrun when taken with food.
Have you ever used borage?