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Borage Flower Mix

Product image 1Borage Flower Mix
Product image 2Borage Flower Mix
Product image 3Borage Flower Mix

Regular price €2.90

Borage, also known as starflower, is an edible ornamental and medical plant, the praises of which have been sung by some of the most famous herbalists in history. John Gerard’s Herball includes –the saying Ego borago, gaudia semper ago, meaning ‘I, borage, bring always courage’. And, according to Pliny the Elder, when borage leaves and petals are put into wine, it ‘makes men and women glad and merry, and drives away all sadness, dullness and melancholy’. With such commendations, it’s no surprise that the Blue and White Flowered Mix variety has became a favourite in modern mixology, being used to garnish cocktails such as the gin-based Pimm’s Cup.

 

Details

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Latin name
Borago officinalis

Name
Borage

Variety
Blue and White Flowered Mix

Quantity
50 seeds

Plant size
Height 60 cm
Width 30 cm

Container size
Height 30 cm
Width 30 cm

Companion plant
Tomatoes, peppers, eggplants, strawberries, cucumbers, salads.

How to grow

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Sowing
Indoor Feb-Mar
Outdoor Apr-June

Timing
Germination 7-15 days
Harvesting 50-70 days

Spacing
When sowing 3-5 cm; Depth 3 cm
When thinning 10-15 cm

Growing
Sunligth Full sun to partial shade
Soil Well-drained, light and moist soil
Watering Regular, moderate watering
Feeding No fertilizer or compost addition is necessary

Caring
Expert tip Do not fertilise because this will promote leaf growth and suppress flowering. Dead-heading or picking the flowers will prolong blooming.

Supporting
Pollinators
Attracts bees and butterflies.
Pests
Repels tomato pests.

How to eat

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Harvesting
Pick borage petals and leaves in the cool morning air when the flowers have just opened. Cut young, tender leaves in their first stage for culinary use.

Eating
Medicinal properties Among its many other benefits, borage is said to make a great restorative tea for curing hangovers!
How to eat Culinary use of borage is common in the Mediterranean region. In Spain, perhaps the world leader in borraja cookery, you can eat the plant stir-fried with garlic and oil or cooked into crunchy crespillos. In Italy, the leaves are used to fill traditional ravioli. The flowers, whether fresh or candied, also make a beautiful decoration for desserts and cakes.

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