Borage is an ugly sounding name for a beautiful and useful plant. The moniker is probably a corruption of the Andalusian Arabic abu buraq or “father of sweat”, a reference to it’s diaphoretic qualities1. Both the leaves and the blue flowers (sometimes white flowers) are edible and have a refreshing cucumber like taste. Borage is an annual herb that we plant in the late fall here in Los Angeles for an early spring bloom, but in most other parts of North America you’ll plant it in the spring after the last frost. Ours survived a winter outbreak of aphids, but is now thriving.
We toss the flowers and leaves into salads as a flavoring. In fact we enjoyed a memorable borage spiked salad on a recent Greyhound bus trip to Las Vegas we took for a book appearance. Thankfully for our fellow passengers, we did not break out into a borage induced sweat.
For more on the medicinal qualities of borage, including “dispelling melancholy” (useful for bus layovers in Barstow, incidentally) see the borage entry in the Plants for a Future database.