Borage – White

Borage flowers are showy, white flowers that are showcased when utilized fresh in raw preparations. The flowers can be added whole to fruit or green salads, layered into sandwiches, or they can be used as an edible garnish on cakes, cold soups, ice cream, and delicate pastries. Borage flowers can also be candied, mixed into dips, incorporated into beverages such as lemonade, white wine sangria, spritzers, and other cocktails, or the flowers can be frozen into ice cubes as an attractive element. In addition to fresh preparations, the flowers can be paired with the leaves and cooked into jellies or jams, stirred into sauces, steeped into a tea, or used to flavor pickle brine. Borage leaves can also be used similarly to spinach, bearing a light cucumber taste, and in Germany, the leaves are used as an herb in the famous Frankfurter green sauce gruene sosse. Borage flowers pair well with herbs such as dill, mint, lemon balm, parsley, and oregano, citrus, cucumbers, tomatoes, peas, bell peppers, and spinach. The flowers should be immediately consumed for the best quality and flavor and will only keep 1 to 3 days when stored in a sealed container in the refrigerator.