Borago officinalis
Borage, sometimes known as Starflower
(in German Borretsch, or “Gurkenkraut” – cucumber herb)
The borage took a while to get established this year; after the snails tried nibbling it, the slugs also had a go (yes – despite the bristly stems!), and the remaining plants finally started growing in the heat and drought of August. Since September though, they have been looking fabulous, filling in spaces where early poppies and spring bulbs left gaps.
In Germany it is one of the seven herbs used in the “Grüne Soße” -Green Sauce. It is also often added to cucumber salad. It is good for you, containing plenty of vitamin C, and as a herbal remedy it is said to help with stomach disorders, and ease symptoms of the menopause and rheumatism. I have often used the pretty flowers in salads and for decoration, but recently decided to try the leaves… supposedly similar to spinach….
They are slightly prickly, rather hairy, and quite leathery too. I must admit I was sceptical!
Stir-fry with Borage
This is not really a recipe. Every time I make a stir-fry I add different vegetables – whatever is in season or in the fridge!
Today there were some spring onions and carrots, sliced; a little zucchini and some tofu, cut into small chunks; peanut oil for frying; dark miso paste, garam masala and black pepper for seasoning; a few nasturtium leaves, and some udon noodles. Oh, and a spoonful of leftover sweetcorn! And of course a handful of borage leaves, which were added to the wok right at the end of the cooking time.
With the flowers as decoration it certainly looked good…
The verdict? Tasty! The leaves have a freshness that is hard to describe, but you can taste them beside the other seasonings. They do not, however, overpower the other flavours at all. If you don’t have any spinach or chard at hand and want to add some greens to a dish, this is a great alternative. The texture is firmer than spinach, similar to that of sage. The prickles and hairs are undetectable after cooking!
A succesful experiment. And a delicious stir-fry!
What do you like to put in a stir-fry?
Words and Herbs 
I am always so happy to visit here and read about plants and nature.. I love how the flowers dress up your stir fry!
Hi Barbara – I like my food to look pretty as well as taste good! 😉
I remember growing this at the old house! Ah the memories . . You presentation looks beautiful as well as delicious!
Thanks Bonnie. You should sow some again next year – the flowers are such an eyecatcher late in the year.
Looks and sounds yummy…my borage was a bust this summer due to drought.
I didn’t think mine would survive the August drought. Better luck next year!
Borage is often used in Italy (mostly the leaves) but I haven’t been able to find it in USA. You gave me a great inspiration, I will grow my own.Thank you!!!
You’re welcome.I didn’t realize the Italians eat the leaves.
They are mostly used in savory green pies.
I’ll have to try adding them to quiche too!
Grow all kinds of herbs, pots and pots and pots – yet have never potted ‘Gurkenkraut’ – remember that from childhood in Europe but did not even realize it was borage! Amends will have to be made – it’s still spring!! Had a vegetable stirfry on hokkien noodles for lunch: emptied my fridge but ‘boringly’ just used oyster sauce and a tad of sesame oil! Tasted good tho’ 🙂 !
You can sow borage fairly late too… it seems to really get going late summer. So if it’s spring, where are you, Eha?
A 100km S of Sydney, Down Under . . . and it will be fine and 31 degrees C tomorrow 😀 !!!
How lovely!
We have borage in the garden as flower, not as herb. The blue stars are so interesting. What is stir-fry? Wok cooking?
Yes, cooking in a wok. You should try tasting the leaves, or at least the flowers!
I’ve never used borage in cooking – it’s interesting to hear that hairs disappear after cooking. This year the borage failed completely which was a shame because the bees love the flowers… maybe next year?
I’ve found it only flourishes if it wants to – I’ve had years where only one plant will flower!
Never would have thought of this – it’s brilliant!
Does borage self-seed in your garden?
Occasionally a solitary plant will sprout up the following year, but I always have to sow new ones in the spring. Glad you like the idea!
Hihi, the middle flower in the middle picture looks as if it has horns 😉 I´m normally not very keen on cooked vegetables, but your stir-fry looks really good!
Oh yes! Or hairy ears? 😉 That’s the beauty of stir-fries – the veggies are barely cooked and don’t get too soft. You should try it – get the oil really hot first, then fry in small quantities quickly. Great for using up odds and ends!
Like others I’ve never tried the leaves, it self-seeds like mad on my allotment so I’m forever yanking the extras out, now I have something to do with them other than compost ! Thanks Cathy !
I think you can put a handful in almost any dish! 😉
What a healthy dish and the presentation is somewhat romantic! My husband loves anything in the stir fry 🙂
Mine isn’t keen on stir-fries, so this is what I eat when I’m home alone! 😀
I have never grown borage until this summer, and I was so happy with it – I will definitely grow it from now on! I’m pleased to see that I can cook the mature leaves – I just used the young leaves fresh in salads (yummy!) and the flowers, of course! Thanks for the recipe suggestion! 🙂
I have never tried the young leaves raw… I hope they aren’t too hairy at that stage. I’ll have to go out and look for some young leaves to try today before the cold front comes at the weekend!
The young leaves don’t have the bristles of the mature ones and they taste so good and refreshing, just like cucumbers! 🙂 Borage is great grown as microgreens, but I love the way the mature plants attract bees.
Thanks Sheryl! I just love the flowers too!
Gorgeous! Did it taste as good as it looked? LOL yes I know it did! Hope you are Happy and Well.
I have been busy but GOOD 🙂 Sat. I will take a class in making beads with clay if I make something I will be sure to SHARE Do you use Facebook? Email? Mine is Eunice356@gmail.com
Eunice
It tasted Very Good Eunice! Healthy too! 😉 I don’t bother with Facebook – just find it too time-consuming… I expect there will come a day when I have to give in and sign up though!
🙂 You are not missing anything 🙂
I’ve always wondered what to do with borage. It’s such a pretty herb.
One of the prettiest and most vigorous. I shall experiment a bit more before it dies down.
It’s great you can still get goodies from the outdoors. The snow has officially arrived in Denver, CO, and our garden is hibernating until the spring.
I’ve never been that sure how to cook with borage! Great to have a tutorial! 🙂 It looks tasty as well as pretty!
It has a “fresh” taste, people say like cucumber, but I’d say it’s less a taste than a sensation – like when you breathe in cool air!
I have a lot in the garden and I had a go at it raw but I was not attracted to the hairy feel. Now I know I can try it in stir fries, thank you!
You’re welcome! It cooks down well, but is a little firmer than chard or spinach. I think it would go well in quiche or curries too.
Love the flowers on top! 🙂
I once read ” food should appeal to the eye as well as tickle the taste buds” and agree wholeheartedly! 😀
Now that is a great stir-fry indeed! Miso paste and garam masala!!! Two of my favourite condiments but I have never used them together!! I can only imagine what a gorgeous fragrance coming from that stir-fry! I will definitely be adding that to my next stir fry Cathy! I’ve also never used flowers but I think they add such a touch of luxurious beauty. Will get some from the supermarket for that added touch next time we have guests for dinner. Your dishes are always a thing of beauty. Sharon
Thank you Sharon! (Sorry for the late reply… missed this one!) I like putting flowers on plates even if only for decoration.
Borage grows everywhere around me here in Lazio. I like the idea of the stir fry, I’ll try it. Here the leaves are often coated in batter and fried – delicious but not great health wise. Great in Pimm’s too, of course. Christina
Sounds good deep-fried! I’ve never had Pimms, although I’ve heard it is supposed to be served with borage… one day I’ll try that! Thanks for commenting Christina!
What a pretty dish! I am excited to try this recipe!
Hi there! If you do make it, enjoy!