One plant often overlooked by gardeners sports dainty sky blue blossoms, edible leaves, and a range of medicinal properties that are nigh on to staggering. The name of this wonder plant? Simple, homey Borago officinalis, common Borage. This stately annual herb, admired for centuries by gardeners and herbalists alike, easily flourishes in our northern New England climate.
Borage grows to be about one to two feet tall here in the north and produces large gray green leaves covered with bristly hairs. These are the plant's single drawback. The hairs may cause skin irritation for some people, so if you have sensitive skin you may want to gather the leaves wearing gloves. Clusters of star-shaped peacock blue (and sometimes pink) flowers dangle from the tips of branching stems at the apex of the plant.
Easily propagated from seed, borage can be direct sown in the garden after danger of frost is past, but for midsummer bloom start plants indoors in mid-April. One source claims borage doesn't transplant well, and this is undoubtedly due to the fact it grows from a taproot. However, if started in peat or paper pots and set out pot and all, it should be fine. I did this with mine and they have matured into handsome two-foot tall specimens. Allow the herb to go to seed in the fall and it will readily reseed itself, offering you years of enjoyment.
Borage likes full sun to filtered shade, poor soil and slightly alkaline conditions. A fairly busy plant, it needs plenty of room, so space plants at least a foot apart, and close enough to a path to be appreciated.
Utilize borage as both a culinary and medicinal herb. The leaves have a distinct cucumber-like flavor and are a good substitute in salads, producing none of the gassy after effects of cukes. They can also be cooked like greens. If used fresh, scrape off the bristly hairs first.
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