Borage (Borago officinalis)

Star-shaped, sky-blue blossoms with a delicate, refreshing flavor often described as “cool cucumber.” Borage flowers are tender and lightly sweet, adding crisp, herbal notes and a pop of color to salads, chilled soups, seafood, and summer drinks. They hold their shape well as a garnish, float beautifully on beverages, and can be frozen into ice cubes, candied for cakes, or scattered over fruit and grain bowls. The flowers are the showpiece; young leaves are also edible but slightly fuzzy and best when very small or finely chopped.

Flavor & texture: Cool cucumber, mild honeyed finish; petals are soft and delicate.
Looks: Five-pointed star (usually blue; occasional pink/white), with a dark center.
Best uses: Salads, gin & tonic/Pimm’s, lemonade, iced tea, gazpacho, seafood platters, goat-cheese crostini, herbed butter, syrups, vinegars, and candied décor.
Pairings: Cucumber, melon, citrus, mint, basil, dill, soft cheeses, shellfish, leafy greens.
How to use: Rinse gently, pat dry, and use whole blossoms or pluck petals. Add at the very end to avoid wilting.
Harvest/storage: Pick freshly opened flowers in the cool of morning. Refrigerate on a damp paper towel and use within 1–2 days.

Notes & cautions: The flowers contain very low levels of pyrrolizidine alkaloids compared with leaves/stems, but—as with most wild/ornamental edibles—enjoy in moderation. People with liver disease or who are pregnant/breastfeeding should avoid borage leaves; when in doubt, stick to the flowers only. Discontinue if any sensitivity occurs.