Borage

There are widely varying accounts as to the origin of the word ‘borage’ (occasionally also spelled ‘boretsch’). The colloquial name ‘cucumber herb’ is said to have been derived from its cucumber-like flavour. According to other sources, some authors trace the name ‘borage’ back to the Latin word borra, which means ‘fabric made of coarse wool’. According to other sources, the name is said to have originated from the Celtic word borrach ‘courage’.

Borage is native to the Mediterranean region, from where it first reached France in the late Middle Ages and subsequently spread to Germany and Switzerland. Ancient writings suggest that borage had a significant influence on the bravery of knights and soldiers, thereby supporting them during their military campaigns. This is probably why the flowers are found embroidered on magnificent wall hangings, as well as immortalised on sashes worn in jousting tournaments and at battles.

Since the 16th century, this plant has also often been cultivated in our region’s cottage gardens.

Beekeepers value borage’s qualities as a source of nectar for bees. However, it is not only bees but also bumblebees that are attracted to the bright flowers of this annual plant. The insects approach the slightly drooping flowers from below and cling to the inflorescences in order to pollinate them. The flowering period of ‘Liebäugelein’ (borage) runs from May to September. Borage fruits are very popular with birds, but also with ants.

Borage thrives in practically any garden soil, though the soil should be moderately moist. To truly live up to its name as ‘good-humour herb’, a sunny spot is essential.

Borage is an annual herb with slightly brownish, widely branched roots. The stems, densely covered with rough hairs, are highly branched. The ovate stem leaves are short-stalked and hairy on both sides.

In addition to the annual borage (Borago officinali), mention should also be made here of the perennial borage (Borago pygmaea) should also be mentioned here; it is popular as a garden ornament due to its blue and white flowers, but otherwise has no medicinal or culinary significance.

Borage, also known colloquially as ‘heart-comfort herb’, relieves fever and helps with infections of the mouth and bronchial tract. In cases of rheumatoid arthritis, the oil extracted from borage seeds provides some relief. Syrup made from the flowers is said to soothe the soul and dispel melancholy, as can be read in old herbals.

Borage is currently enjoying a real renaissance as a wellness ingredient in facial masks for dry skin.

Borage contains a number of alkaloids. As these are considered toxic to the liver, regular use is not recommended.

The flowers and leaves of borage have a cucumber-like, sweetish flavour. They are therefore often used to add a fresh flavour to drinks, fruit or salads. When the flowers – which contain far fewer alkaloids than the leaves – come into contact with vinegar, their light blue colour turns red. The flowers lend themselves well to candying and add that special something to many a dessert. In the past, a confection was also made from the flowers, which were coated in beaten egg white and then dusted with icing sugar. Borage is also an important ingredient in ‘grüne Sauce’, a typical dish in German regional cuisine. That is why the herb is sold at regional weekly markets and in food shops in Frankfurt am Main, Central Hesse and the Kassel area.