Easy to grow, borage often reseeds itself.
In cooking, the fleshy, cucumber-flavored leaves and stems can be added to salads, or cooked like spinach and served as a side vegetable. Fresh flowers are added to salads or as a garnish. They can also be candied to decorate cakes or used to flavor syrups.
Recent studies have also shown that the seeds contain unsaturated fatty acids, omega 6: linoleic acids (35 to 40%) and gamma-linolenic acids (15 to 25%) Elements that our body has so much difficulty synthesizing. as we age.
The plant can cause skin irritation and some people may be allergic to borage. Its name comes from the Arabic abu rach I “father of sweat”, alluding to the sudorific properties of the plant.
Number of days for harvest: 50 to 60
