Borage -
Nature's Best Stress Tonic
Borage is an ancient herb associated with courage.
In medieval times it was infused in wine as a tonic to banish
melancholy, and even though I am not a wine drinker, I can't
resist a glass of borage wine.
An infusion of Borage leaves is nature’s best
tonic for stress and stress related problems. The leaves contains
vitamin C and are rich in calcium, potassium and mineral salts.
Growing Borage
Borage (Borago officinalis) is a lovely
garden plant, with small bright blue flowers and an informal growth habit,
reaching a height of 60cm. It is waterwise, easily growing in poor soil in a
sunny spot. Although an annual it seeds itself, coming up year after year.
Medicinal uses
Just looking at the list of Borage's properties should convince you that it is a
herb you can't be without. It is a cooling, cleansing and refreshing herb with
adaptogenic, demulcent, diuretic, expectorant and
anti-inflammatory properties.
European herbalists use borage tea to restore
strength during convalescence. The leaves are used as an adrenal tonic to
balance and restore the health of the adrenal glands following periods of
stress.
It is of particular benefit during recovery from surgery or following steroid
treatment.
A tea made from the leaves and flowers also promote lactation, relieve
fevers, and promote sweating. It will also cure a hangover. The soothing
mucilage in borage makes it a beneficial treatment for dry cough, throat
irritation, chest colds and bronchitis. Borage tea is also a good remedy for
such digestive disturbances as gastritis and irritable bowel syndrome.
A poultice of crushed Borage leaves will relieve insect bites and stings,
reduce swelling and bruising and is also helpful for clearing up boils and
rashes.
To make an infusion pour one cup of boiling water over a quarter of a cup of
bruised fresh leaves. Steep for five minutes and strain. The infusion can also
be used as a gargle for sore throats and for tired eyes.
To make a poultice chop fresh borage leaves and stems in sufficient quantity
to cover the area being treated. Cover with a strip of cotton gauze to hold the
poultice in place. The poultice is soothing and healing to skin inflammations,
though the prickly hairs may be irritating.
No known side effects have been reported when borage preparations are taken
internally in appropriate forms and in therapeutic dosages. External contact
with fresh borage leaves may cause skin rashes in sensitive persons.
No interactions between borage and standard pharmaceutical preparations have
been reported.
Cosmetic uses
If you have dry skin, and most of us have in winter, try this recipe.
Beat
together 1 egg yolk, 10 ml of almond oil and 7g. of fresh yeast, or use dried
yeast mixed with a little warm water to make a paste. Add 15 ml of strong borage
infusion, made by pouring 250 ml of boiling water on to 45 ml of crushed or
chopped leaves. Smooth the mixture on to the skin and leave for 10 minutes. Wash
it off with warm water, pat dry and apply moisturiser.
Companion Planting
Borage is traditionally grown in cottage gardens, both as a culinary herb and
because bees loves the flowers, yielding an excellent honey.
It is a good
companion plant and mulch for most plants, being an excellent source of
minerals, especially calcium and potassium. In particular , borage and
strawberries help each other and strawberry farmers always set a few plants in
their beds to enhance the fruits flavour and yield. Borage is also a good
companion for tomatoes – both seem to improve in growth and disease resistance
when planted near each other.
Culinary uses
I use the decorative flowers in salads, punches and desserts. The leaves have a
light cucumber taste. Cook like spinach or add to spinach, add to bean and pea
soups, use with fish or make Borage fritters by dipping the leaves in batter and
frying until crisp. Add shredded leaves to salad or mix with cream cheese and
gherkins for a dip or sandwich filling.
My wife Teresa like to impress our guests with
exotic sounding recipes containing borage such as La Salade de Plusieurs
Herbes, Gruene Sauce and Acquacotta di Verdure.
In plain English these fancy names mean a
"mixed herb salad", a "green sauce" and "cooked water with greens." But I never
tell our guests that.
If you would like to get your hands on
my favourite borage recipes, including my famous
borage wine cup, just
click here.
There are nearly 20 recipes you can try.
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