Borage is Taking Over and I’m Not Even Mad About It!

At this time of year borage seems to be absolutely everywhere.

In fact it had quite literally taken over parts of the community garden at The Cherry Tree Inn. What started as a few cheerful plants has become a sea of blue star shaped flowers buzzing with bees and spilling into pathways. Whilst some people might see a weed problem, I see opportunity!

Borage is one of my favourite plants to grow. Not only do pollinators absolutely adore it but it is edible too. The flowers have the most delicate cucumber flavour and can instantly make even the simplest dish feel a little bit special.

As we were clearing parts of the garden I found myself staring at armfuls of beautiful blue blooms and thinking there had to be something delicious we could do with them. So I sent the chef a recipe that immediately caught my eye from Lavender and Lovage and suggested we give it a Grow Up inspired twist.

The combination is gorgeous. Crisp salad leaves, grilled chicken, juicy tomatoes, crumbled blue cheese and then those beautiful borage flowers scattered over the top like little blue stars. The original recipe pairs everything with a creamy blue cheese dressing which works brilliantly with the subtle cucumber notes from the flowers.

What I love most about recipes like this is that they remind us to look at our gardens differently. So often we focus on growing vegetables and forget that many flowers can play a starring role in the kitchen too. Borage is one of those plants that gives back on every level. It feeds pollinators, self seeds generously, looks stunning in a potager garden and then rewards you with edible flowers all summer long.

If you have borage popping up around your garden right now don't pull it all out. Pick a handful of flowers instead and sprinkle them over salads, summer drinks or even freeze them into ice cubes for outdoor entertaining.

Sometimes the most beautiful ingredients are the ones we weren't planning to grow at all.

Lynne’s Speedy Version Borage Salad for you...

Mix together:

• Mixed salad leaves• Grilled chicken pieces• Cherry tomatoes• Crumbled blue cheese• A handful of fresh borage flowers

For the dressing combine:

• Blue cheese• Crème fraîche• A spoonful of mayonnaise• A splash of white wine vinegar• Salt and pepper

Drizzle over the salad, scatter with those gorgeous blue flowers and serve with crusty bread in the sunshine.

Now excuse me while I find another use for the mountain of borage currently trying to take over the community garden!