The first time I planted Borage I miscalculated on the
size of the plant and ended up having to pull up two
of them to make room for the others. It's not a dainty
plant by any stretch of the imagination. I think I was
focused on the pretty blue flowers it would produce
and ignored the spacing directions! Borage grows
2-3 feet tall and 1 foot wide. It likes full sun, but it
can tolerate filtered sunlight. Mine grows up near the
side of the porch in my kitchen herb bed, where it's
hot, dry and sunny. Sow the seeds once the soil
is warm in the spring, spacing about 20 inches apart.
Water when it's very dry out, but don't over water.
Borage is known for it's decorative, edible pretty
blue flowers, but the entire plant is edible. When
the leaves are young they can be tossed into
salads, mixed with cream cheese and mayonnaise
to make tea sandwiches, or added to homemade
soups. The young leaves have a mild cucumber
taste. The flowers can be used to garnish fruit
salads, cakes or iced tea. Try freezing the blossoms
in ice cubes for a festive touch.
Borage seeds are very large and are a great
addition to a kid's garden, or at least very easy
for children to help with planting in the herb
bed or large containers. Kid's love the quick
growth of the plants, the fuzzy leaves and the
pretty flowers!
Candied Flowers
You will need:
Borage flowers, violets, rose petals or mint leaves
egg whites
superfine sugar
First a note, I am nervous about raw egg whites,
but many cooks use them still with success. If
you are using the sugared flowers on cakes or
cookies that will be eaten by children please use
your judgment and be cautious. You can also
decorate cakes with the flowers freshly picked
right before you serve.
Make sure your flowers and leaves are chemical
free, rinsed and patted dry. Beat one egg white
or prepare powder per instructions. "Paint" your
flower or leaf with the frothy egg white using a
small soft brush. Cover completely. Sprinkle the
coated leaf or flower with superfine sugar, coating
completely. Place on waxed paper in a warm, dry
place to dry for 2 days. Store in a tightly sealed
container with waxed paper between layers.
About the author:
Brenda Hyde is an avid gardener,
freelance writer, mom and wife. She is also editor of two free
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