How to Use Borage in Cooking

Quick Answer

Borage (Borago officinalis) is an herb with a fresh, mild, cucumber-like flavor. The star-shaped blue flowers are eaten raw as garnishes in salads, drinks, and desserts. The young leaves are fuzzy but can be chopped finely or cooked like spinach, and they are used in Italian pasta fillings and soups. Use it in modest amounts and occasionally, and read the safety notes below first.

Flavor and Which Parts to Eat

• Flowers: the most popular part. They taste lightly of cucumber, sometimes with a faint sweetness. Remove the green calyx at the base if you like.
• Young leaves: also cucumber-scented, but covered in coarse hairs. Small, tender leaves are best. Cooking softens the bristles, and finely chopping helps in raw dishes.
• Older leaves and stems: become prickly and tough. Most cooks skip these or use them only in long-cooked dishes or infusions.

Safety: Who Should Be Careful

Borage contains naturally occurring compounds called pyrrolizidine alkaloids, which can be harmful to the liver in large or repeated amounts. For that reason:

• Use borage as an occasional garnish or ingredient, not as a daily staple.
• People who are pregnant or breastfeeding, who have liver disease, or who are advised to avoid these compounds should avoid it unless a health professional says otherwise.
• Be especially cautious with borage oil and herbal supplements, which are different products from culinary use and may vary in what they contain. Ask a doctor or pharmacist before taking them, particularly if you take medication.
• Keep portions small if you’re trying it for the first time. Some people also react to the hairs on the leaves.

If you’re unsure whether borage is right for you, ask a healthcare professional. Claims about borage’s effects on the body are mixed and often rely on traditional use, so this article doesn’t make health claims.

Using the Flowers

The flowers are the simplest way to start:

• Scatter over green salads, fruit salads, or seafood salads.
• Freeze in ice cubes for cold drinks.
• Decorate cakes, cookies (such as homemade Jammie Dodgers), or cheese plates.
• Float on soups, such as chilled cucumber soup.

Use them fresh, soon after picking, as they wilt quickly. Rinse gently and pat dry.

Cooking the Leaves

Borage leaves can be prepared like other tender greens:

1. Pick small, young leaves and wash them well.
2. Chop finely or cook them whole.
3. Saute in olive oil with garlic or onion for a few minutes until tender. Our guide to cooking garlic on the stove can help you time the garlic.
4. Season with salt and a little lemon.

Boiling or blanching briefly and squeezing out the water softens the leaf hairs and is common before using the leaves in fillings. Cooked borage has a mild, slightly briny taste that some compare to cucumber or oyster. Other tender wild greens can be handled the same way, as in our guide to cooking lamb’s quarters.

Italian Traditions

Borage has a long place in Italian regional cooking, especially in Liguria and Emilia-Romagna:

• Ligurian pansoti and ravioli are often filled with a mix of cooked wild greens, which may include borage, plus ricotta or a similar cheese.
• Emilia-Romagna tortelli and similar stuffed pasta may use cooked borage with ricotta and Parmigiano.
• Frittate, soups, and fritters also appear, with the leaves dipped in batter and fried.

Recipes vary by region and family, so treat these as starting points rather than strict rules.

Drinks

Borage flowers and leaves can be steeped in lemonade or cold drinks, or used as a garnish in cocktails and sparkling water. The flavor is subtle and cooling. Make small batches and drink in moderation.

Harvesting and Storing

Borage is easy to grow in gardens, and the plant can be harvested as it grows. Pick flowers in the morning, when they are fresh, and use young leaves before the plant gets large and bristly. Store flowers in a covered container in the refrigerator for a day or two, and keep leaves wrapped in a damp cloth. If you forage borage rather than grow it, be certain of the identification and avoid areas that may be sprayed or polluted.

FAQ

What part of borage do you eat? Mainly the flowers and young leaves.

Who should not eat borage? Pregnant or breastfeeding people and those with liver conditions should be cautious or avoid it. Check with a healthcare professional.

What does borage taste like? Fresh and cucumber-like, with the flowers sometimes a touch sweet.

Can I use borage in place of spinach? For young leaves, in small amounts, yes, but the hairs and the safety considerations mean it shouldn’t be used in the same quantities as spinach.