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BORAGE – (Borago officinalis), also known as a starflower, is an annual herb and flowers abundantly on my terrace.
I use the leaves and flowers to garish my salads, fill my pasta or make a nice green soup – So yummy !
Traditionally borage was cultivated for culinary and medicinal uses, although today commercial cultivation is mainly as an oilseed. Borage is used as either a fresh vegetable or a dried herb. As a fresh vegetable, borage, with a cucumber-like taste. The flower has a sweet honey-like taste and is often used to decorate desserts and cocktails.
The seeds contain 26-38% of borage seed oil, of which 17-28% is gamma-linolenic acid (GLA), the richest known source.The oil also contains the fatty acidspalmitic acid (10-11%), stearic acid (3.5-4.5%), oleic acid (16-20%), linoleic acid (35-38%), eicosenoic acid (3.5-5.5%), erucic acid (1.5-3.5%), and nervonic acid(1.5%). The oil is often marketed as “starflower oil” or “borage oil” for use as a GLA supplement.
Traditionally, Borago officinalis has been used in hyperactive gastrointestinal, respiratory and cardiovascular disorders, such as gastrointestinal (colic, cramps, diarrhea), airways (asthma, bronchitis), cardiovascular, (cardiotonic, antihypertensive and blood purifier), urinary (diuretic and kidney/bladder disorders).
Naturopathic practitioners like me, use borage for regulation of metabolism and the hormonal system, and consider it to be a good remedy for PMS and menopausesymptoms such as the hot flash etc.
The flowers can be prepared in infusion.
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