Borage (borage). Borage or borage: cultivation, beneficial properties, use Borage planting and care in open ground

Syria is considered the birthplace of borage (borage). Presumably in the early Middle Ages, borage was brought by the Arabs to Spain, where it was widely grown as an ornamental and medicinal plant. Currently, borage grows wild in the countries of Southern Europe, North Africa, Asia Minor and South America. In Belarus and the European part of Russia, it is widespread, often as a weed. In Western European countries it is grown as a vegetable plant.

Useful properties and application. Borago is valued for its early greenery with a pleasant smell of fresh cucumber, which is why it received another name: borage. The leaves of the plant contain easily digestible proteins, ascorbic acid, provitamin A, rutin, minerals (especially a lot of potassium, calcium, phosphorus, lithium, etc.), malic and citric acids. They are used for salads, side dishes, soups, added to okroshka, cold soup, sauces, meat and fish dishes, and brewed as tea. Cucumber salad is useful for neuroses, heart weakness, improves metabolism, and helps restore strength. The flowers can be consumed fresh or candied.

Leaves and flowers in fresh and dried form, collected during flowering, are considered medicinal. In folk medicine, borage (borage) is used for complications of articular rheumatism, skin diseases, gout, depression, hangover, as a diuretic, anti-inflammatory and antitussive agent.

Borage is an excellent honey plant. By attracting bees, borage promotes pollination of vegetable, berry and fruit crops, therefore increasing their productivity.

Biological features. Borago (Borago officinalis L.), borage or borage is an annual herbaceous plant belonging to the borage family (Boraginaceae). Has a well-developed taproot. The stem is erect, fleshy, branched, its height is from 30 to 60 cm. The upper leaves of the plant are oblong, sessile, the lower ones are ovate, petiolate. The stem and leaves are very hairy, which is why they should be washed thoroughly before cooking.

The flowers are drooping blue (less often whitish) with a pink tint, with long white bristles along the edge, the calyx consists of 5 sepals on long bristly pedicels, fused at the base 10-12 mm long; the corolla is short tuberculate, about 15 mm in diameter, with an outstretched five-lobed crown; There are five stamens with dark purple anthers. The flowers at the top of the stem are collected in a dense brush (double curl). Borage blooms from early June to August.

Depending on the timing of sowing, the fruits ripen in August - September, their color is usually dark brown, less often black or light brown. The fruit of Borago is a ribbed, unequal-sided nut up to 5 mm long. The seeds are large, black, fall off easily, and remain viable for 2-3 years.

Agrotechnics of cultivation. Borago (borage) is an unpretentious, cold-resistant, drought-resistant plant, undemanding to growing conditions. Grows well in light fertile soils with neutral acidity. Good predecessors: cucumbers, cabbage, potatoes. The seed placement depth is 1.5-2 cm. Shoots appear in 8-10 days. The sowing pattern is 25-35x10-15 cm. The short growing season allows for sowing at several times. You can sow seeds early in spring, in summer (with an interval of 2-3 weeks) or before winter. To obtain greenery in the fall, seeds are sown in the first ten days of August in the vacant spaces on the site and harvesting of leaves begins in September. Borago grows until frost.
Care consists of timely weeding and watering (in very dry summers). On poor lands, plants are fed 1-2 times during the growing season with complete complex fertilizers.

Preparation. Young leaves and flowering shoots are cut off 25-30 days after emergence. This makes it possible to obtain tender greens and prevent self-sowing. Raw materials must be dried in the shade in a well-ventilated place.

Borago (borage) grows well in residential environments, which makes it possible to obtain fresh greens in winter or use it as an ornamental houseplant.

Agronomist scientist
Safonov M.S.

The plant called "borage" is also called "borage" or "borage grass" because its leaves smell like a fresh cucumber.

Titles in other languages:

• German Gurkenkraut;
• English Borage;
• fr. Bourrache.

This plant is very popular in European countries and is grown as a vegetable. In addition to its fresh smell, borage also produces pretty cornflower blue flowers.

Appearance

• Borago is a herbaceous plant. Its height is up to one meter.
• The stem is straight, the flowers are blue, and the leaves are oblong.
• The leaves have stiff hairs.
• Stems are ribbed.
• Flowers are 5-petalled.

Borage flowers are blue, with 5 petals

The leaves of borage are rough and covered with fine hairs.

Leaves with a rough surface, covered with fine hairs

Where does it grow?

By origin, this plant comes from Syria.

The wild form of borage is found in South America, North Africa, Asia Minor, and also in southern Europe.

As a weed, this plant can be seen in vegetable gardens and fields in southwestern Russia.

Peculiarities

• The leaves have a pleasant smell and taste, reminiscent of cucumber.
• High nutritional value.
• The scope of borage is very wide, including medicine and cooking.

Borage is easily recognized by its flowers and stiff hairs.

In many countries, borage is often used in the preparation and decoration of dishes.

Nutritional value and calorie content

• Calorie content per 100 grams: 21 Kcal.

Nutritional value per 100 g:

• Protein – 1.8 g,
• Fat – 0 g,
• Carbohydrates – 3.06 g.

Protein 34%, carbohydrates 58%, fat 0%.

The main value of flowers lies in their essential oils.

Borage contains (daily value in 100 g):

• vitamin A (88%),
• vitamin C (54%),
• iron (20%),
• calcium (10%).

Chemical composition

In flowers contains essential oils as well as mucous substances.

In the leaves There are mineral salts (the plant is rich in potassium), tannins, ascorbic acid, saponins, malic acid, carotene, citric acid and mucilage, so they are often used in cooking.

Borago is a great addition to vegetable salad

The flowers are not only beautiful, but also valuable for essential oil production.

Flowers will be an excellent decoration for any drink.

Benefit

• Borage leaves contain a significant amount of carotene, tannin and organic acids. They also contain mucilaginous substances, vitamin C, potassium and magnesium.
• The seeds contain quite a lot of fatty oils.
• Borago is included in the pharmacopoeia of many European countries, so this plant is included in some dietary supplements.
• Nutritionists advise adding borage to dishes for people with digestive problems, vascular diseases, and metabolic disorders.
• The flowers contain a significant amount of mucous substances, as well as essential oils.

Harm

• Long-term use of borage may impair liver function.
• Experts warn that borage should be used continuously for no longer than one month.
• Also, you should not take borage as an independent medicine - it is better to include this plant in the composition of the medicinal collection.

Oil

Borage seeds contain fatty vegetable oils. Thanks to a significant amount of fatty acids, including essential linoleic and linolenic acids, as well as the content of vitamins E, A and F, the oil of this plant has a beneficial effect on the skin. It enhances its protective function, promotes moisture retention, and increases elasticity.

Borage oil is valued all over the world for its healing properties.

You can buy this oil in capsules at the pharmacy.

At home, you can grind the seeds and take a quarter teaspoon three times a day.

The use of borage oil is effective for acne, various types of rashes, eczema, as well as various inflammatory processes.

Fresh Juice

• Borage juice is recommended for use for fever, infectious diseases (scarlet fever, smallpox, rubella), urolithiasis, cystitis, kidney inflammation, gallstones, edema.
• Taking fresh juice helps reduce the excitability of the nervous system, eliminate insomnia, fears, and depression.

Cucumber juice will help you calm down and get rid of many diseases.

To obtain fresh juice:

1. The lower leaves of borage should be washed first with cold water and then with boiling water.
2. Pass them through a meat grinder,
3. Squeeze and dilute 1 to 1 with whey or water.
4. Boil the resulting liquid over low heat for three minutes.

You need to take fresh borage juice before meals 3-4 times a day, 3 tablespoons.

Application

Borago is often recommended by nutritionists for consumption

In cooking

• In Europe, borage is grown as a vegetable plant because young borage leaves have a refreshing taste, reminiscent of cucumber, which has an onion flavor. That is why this plant is often replaced with cucumbers in cold soups, salads, sauces and other dishes.
• Young borage leaves, picked before the plant blooms, are added to salads. Seven-lobed leaves are preferable, as they are particularly tender. Later, the leaves become coarser and become covered with hairs, but they can also be consumed.
• Borago roots collected in the fall are added to cheeses, sour cream, cottage cheese, and butter. They are also used to create the aroma of syrups, essences, punches, wines, vinegars, tinctures and other drinks.
• Borage is added to minced meat, fried fish or minced meat to add a piquant taste.
• Borago combines well with other green vegetables, such as cabbage or celery.
• The shoots of this plant, after sautéing or blanching, can be served as a side dish.

Borage flowers are also eaten - dried, fresh or candied. They make good garnishes for confectionery, drinks or salads.

Candied borage flowers are perfect for decorating your cake.

Borage is also a good honey plant. The honey turns out light and tasty.

Borage makes delicious honey

To ensure that cucumber leaves served with hot dishes or salads do not lose their aroma, season the dishes before serving.

Cut the borage leaves before serving to help them retain their flavor better.

Borage can be used to make a refreshing lemonade. To do this, take one handful of fresh leaves of the plant, as well as a handful of lemon balm/mint/parsley leaves. Grind the plants (you can use a blender), adding chopped lemon without peel. Fill everything with a few glasses of cold water, add a spoonful of agave syrup, stevia or maple syrup, and ice cubes.

Healthy and unusual lemonade will not leave anyone indifferent

For a delicious spring salad chop 100 g of borage leaves, boiled potatoes and 40 g of green onions. Season with sour cream.

In the USA, borage is often used to make pureed soups and, of course, decorate cooked dishes with flowers.

Fresh flowers can be a decoration for absolutely any dish.

In medicine

For medicinal use, borage is harvested during flowering. The plant is finely chopped and dried under a canopy. Borage can also be frozen.

Properties of borage that are used in medicine:

• Diuretic, laxative, diaphoretic - in young shoots.
• The decoction has a calming and tonic effect.
• The fresh plant has a positive effect on blood vessels, joints, liver, heart, intestines, and metabolism.
• Reducing temperature, lowering blood pressure, increasing lactation - with tea (pour 1 tsp of flowers or 1 tbsp of dried stems with 250 ml of boiling water).
• Reduce sweating - with infusion (borage and strawberry leaves 1:1, drink instead of tea).
• Healing of burns, abrasions, ulcers, wounds on the skin - with infusion (pour a handful of dried leaves into 500 ml of boiling water and leave for 15 minutes).

Borago heals wounds well and soothes

For weight loss

Fresh borage juice has also been reported to have an effect on excess weight. To lose weight, drink this juice 2 times a day. It can be consumed on its own or combined with celery juice.

borage ( ), borage, borage or simply borage is an annual heat-loving plant that is easily recognized by its characteristic sky-blue flowers. Southern Europe is considered its homeland. It is found both in gardens and in wild conditions - in sunny areas with rich soil.

The therapeutic properties of borage were known back in Ancient Greece and Rome. The leaves were added to the wine of gladiators to stimulate the fighting spirit.

At the French court, borage was considered a delicacy; its young leaves were added to spinach and asparagus. They say the taste was amazing.

The beneficial properties of borage allow it to be recommended for improving memory, detoxifying the body and improving the cardiovascular system.

Borage contains mucilage, tannins, saponins, vitamin C, minerals (calcium, manganese and potassium), as well as valuable amino acids and resins. This unique chemical composition makes it possible to successfully use various parts of the plant (stems, leaves and flowers) in folk medicine.

Borage is contraindicated for people suffering from liver disease.

Tea

1 tablespoon dried borage stems or 1 tsp. flowers are poured with 250 ml of boiling water. Drink 1 cup per day for a maximum of 3-4 weeks.

This recipe is used to reduce fever, treat upper respiratory tract infections, lower blood pressure, strengthen the heart muscle and to increase lactation in nursing mothers.

For excessive sweating, prepare the following infusion: 1 part cucumber herb and 1 part strawberry leaves are poured with boiling water, infused and drunk regularly instead of regular black tea.

Fresh Juice

Fresh stems and leaves are placed in a juicer. The resulting borage juice is especially useful during spring vitamin deficiency, for detoxifying the body, accelerating metabolism and as a mild herbal antidepressant.

Borage juice also lowers blood cholesterol, normalizes blood pressure, and regulates blood glucose levels in diabetes.

Still fresh borage juice successfully fights obesity. For weight loss, it is recommended to drink it twice a day in pure form or in combination with celery juice.

Infusion

An infusion for the face is prepared from a handful of dried borage leaves and half a liter of boiling water. Leave for 15 minutes in a thermos or in a wrapped jar. Warm compresses promote the healing of wounds, abrasions, burns and various ulcers on the skin.

Oil and seeds

Borage seed oil in capsules can be purchased at almost any pharmacy. At home, you can grind the seeds in a coffee grinder or mixer. For medicinal purposes, they should be taken 3 times a day, ¼ teaspoon.

Borage oil helps in the treatment of psoriasis and atopic eczema, acne. Facilitates various inflammatory processes: intestines, joints, upper respiratory tract, etc.

Collection and drying

The flowering tops of borage are collected for medicinal purposes. They are used fresh or dried. Borage can also be frozen.

Dry the borage in a thin layer in a place where the sun's rays do not reach. Fresh young leaves are used in the kitchen. The seeds of the plant are also used, from which aromatic oil is extracted for medicinal and cosmetic purposes.

In the kitchen

Young borage leaves are added instead of greens to salads. They are finely chopped, and the resulting juice smells pleasantly of fresh cucumbers.

In addition to salads, since the Middle Ages, fresh leaves have been present in recipes for pickled vegetables and mushrooms; they are added to vegetable oils along with mint and garlic, to aromatic sauces for meat dishes and pasta, and used to flavor mayonnaise and spreads.

It turns out very tasty if you lightly stew borage in oil with spinach. Borago adds a pleasant spicy taste to fried meat and grill marinades. Fresh flowers can garnish sweet and savory desserts and cocktails.

Green lemonade

Grind 1 handful each of fresh borage leaves and lemon balm with peeled lemon. Add 20-30g maple syrup (agave or stevia syrup are alternatives), some ice cubes and 2-3 cups cold water. Melissa can be replaced with parsley or mint.

Cucumbers, of course, are practically irreplaceable vegetables for us. They are also good fresh, and few people will refuse a salted or pickled crispy cucumber. However, in this article we will not talk about cucumbers at all, but about their interesting substitute - cucumber grass.

By the way, you can still argue which was introduced into the culture earlier: cucumbers or borage. Most likely, the second, since the ancient Romans endowed it with extraordinary mood-lifting properties (cucumbers had not yet been heard of in Ancient Rome at that time). But borage in ancient times was known as a source of vigor and fearlessness. For example, the Mongols did not go on military campaigns without it; Roman soldiers took borage before battles, and the Crusaders later widely used drinks infused with borage leaves and flowers.

And during the time of Charlemagne, this extraordinary plant even received special mention in the instructions for gardeners. Borage “...should be grown in gardens” with the wish: “Let it be used cheerfully for food and drink.” And why all? Yes, because if you put young, juicy borage leaves in a salad, a very obvious imitation is created: it seems that it’s not the grass in the salad, but fresh cucumbers in both taste and smell. Moreover, borage smells more like cucumbers than cucumbers themselves. Once you pick a fleshy leaf of this bristly and completely unfriendly-looking herb, you will be greeted with a pleasant cucumber smell. This is why the spicy vegetable is called borage or borage, although the official name of this herb is borage. A pinch or two of chopped borage leaves, placed in a regular vegetable salad, flavors it with such an appetizing smell that the dish turns out to be unusually attractive.

Magic medicine for courage and mood

Even in ancient times, they noticed the extraordinary properties of this prickly fluffy herb, which helped with heart weakness, added courage and strength, and improved mood. By the way, today only two of the plants growing in our latitudes have the ability to improve mood - these are the already mentioned borage and lemon balm. Both, as they say in ancient herbal books, “pleasure the soul.”

Naturally, this plant has long been widely used in folk medicine. The herb and flowers are used as an enveloping, emollient, diaphoretic, diuretic, anti-inflammatory, sedative for colds, swelling, headaches and nervous diseases. The infusion is drunk for various skin diseases to improve metabolism. In addition, borage regulates the activity of the heart, restoring its rhythms, improves the condition of neuroses and relieves rheumatic pain. In homeopathy, borage is recommended for heart neurosis, depressive conditions and to improve the overall tone of the body. Borage is also recommended in dietary nutrition - for diseases of the kidneys, liver, gall bladder, vascular system, myocardial infarction.

Directions for use: take 1 tbsp. a spoonful of flowers or 3 tbsp. spoons of herbs per 1 cup of boiling water; leave until cool; strain. Drink 1 tbsp. spoon three times a day. With daily use, the course of treatment is 3-4 weeks. For skin diseases, herbal infusions can also be used in the form of baths and compresses.

Features of the plant

Borago is an annual plant 30-60 cm high, densely covered with hairs; on the leaves they look like white fluff, and on the stem the hairs are coarser. With normal care, the lower leaves are very large and wrinkled, while the upper leaves are much smaller. The flowers of borage are also unusual: large, blue or blue with a pinkish tint, very fragrant and attracting a lot of beneficial insects, and therefore borage is considered a very good honey plant. And she is able to decorate any area, especially since the grass blooms for a long time. True, there is one nuance here: if you do not control the collection of seeds, then next year the borage will delight you with seedlings throughout the entire area. Although this is not critical, since these shoots can be quickly collected for spring salad. Seed germination lasts for 2-3 years. The total growing season from sprouting borage to obtaining seeds is approximately 70-80 days.

A little about agricultural technology

This plant does not require special care and is generally very unpretentious (unlike cucumbers, which need to be cared for all season). Even with the slightest care, borage produces lush greenery and juicy, tender shoots. Let us briefly look at the main agrotechnical features of this interesting plant:

1. It grows on a variety of soils, but can produce a good harvest only on light and fertile soils. Its predecessor can be any garden crop under which fresh manure was applied.
2. Borago is extremely cold-resistant, the first shoots appear immediately after the soil thaws.
3. Very moisture-loving. With a lack of moisture, the leaves become coarse and tasteless, and the plant itself blooms prematurely. Flowering can be delayed by constant and abundant watering right from the moment of sowing the seeds.
4. The plant is light-loving, but can produce a good harvest even with slight shading. Moreover, in hot weather it is necessary to sow only in partial shade, since in the sun the borage quickly throws out flower stems and becomes coarser.
5. Borago is intended for cultivation in open ground, but can be grown in winter-spring on a windowsill in order to obtain early vitamin products.
6. Propagated by seeds. Both early spring sowing and sowing before winter, as well as sowing throughout the growing season, are possible. If the goal is to obtain flowering plants, then they need to be given a sufficient feeding area (the distance between plants is 45-55 cm), and early sowing is also needed. To obtain fresh greens, seeds are sown much denser (15-20 cm between plants) throughout the growing season, approximately every 15-18 days, starting in early spring and ending in late autumn. Even more compact planting with subsequent thinning is also possible - the plucked plants are used for food.
7. Borago does not require any special care. It is enough just to water it in a timely manner, loosen the plantings (it is better to simply mulch the soil between the plants) and remove weeds.

Cleaning is just around the corner

One of the pleasant features of this amazing plant is probably that it can be harvested even at the stage of cotyledon leaves and the appearance of the first leaf. Such plants are removed entirely. By the way, it is then that borage leaves are most tender and tasty, and do not require any cooking. The leaves of borage can be collected before the flower stem appears, but not later, since when the flower stalks are thrown away, they become very coarse.

For the winter, mainly flowers are prepared for culinary needs. Dry them in the usual way. As for drying leaves, it all depends on the goals you are pursuing. If the goal is to obtain vitamin supplements for winter dishes or medicinal raw materials, then you can expend effort and stock up on the required amount of raw materials. But drying this plant will not be easy, because it is too fleshy and contains a lot of water. Moreover, perhaps the only way to dry the leaves is to first cut them into very thin strips and spread all this raw material in an almost transparent layer in the wind or draft, but in the shade. Attempts to dry whole leaves will fail as they will simply rot. If you want to preserve borage for the winter as an aromatic seasoning, then you will definitely have to say goodbye to this idea, since, unfortunately, during the drying process, borage (with the exception of flowers) loses its unique aroma almost completely.

Cooking recipes

In the Middle Ages, borage became so popular that it was added to many dishes. Borage was eaten salted or candied, in seasonings and botvinya. His flowers “...were used everywhere to make the heart feel lighter, worries disappear, and the state of spirit to rise.” Moreover, in France this herb was called “the joy of the heart” or “heart flower” and was widely used to flavor wines and vinegar, and the flowers were added to glasses of wine and soft drinks.

Today, borage is especially popular in the USA and European countries. As a rule, the young leaves of this plant are used for food. They are added to various salads (from cucumbers, cabbage, spinach, celery with onions, lettuce), vinaigrette, and they simply replace greens that are more whimsical in cultivation, in particular spinach. In addition, borage is stewed, used as a side dish for meat, added to okroshka, soups, sauces and marinades, to fried fish, and even used as a filling for pies.

Fresh flowers, which have a sweetish honey taste, are used to flavor refreshing drinks such as punch and punch, and are also used to flavor beer, wine, liqueurs, and table vinegar. Fresh flowers are also added to salads, and dried flowers are used to flavor baked goods and confectionery products. Flowers are also consumed in candied form. In our country, the plant is usually added to salads, okroshka, mushroom soup and cold borscht. Let's look at a few simple recipes using borage.

"Warm" salad

Finely chop the greens - borage, dill, parsley, green onions - mix them with warm mashed potatoes and pour sour cream over everything. Add salt to taste. This salad is very tasty when served warm. When it cools, the taste of the salad deteriorates.

Horseradish salad

Finely chopped borage is mixed with sliced ​​boiled potatoes, sprinkled with grated horseradish or a little horseradish dressing is added. Then sprinkle with sour cream and salt to taste.

Salad with garden cress and cheese

Take equal parts of cucumber herb and garden cress, add coarsely grated cheese (about half of the total volume of herbs) and mashed boiled egg, pour sour cream over the salad and salt to taste.

Borago soup

Place potatoes, green peas, carrots, nettles, green onions into boiling chicken broth and cook until tender. Add spices to taste. Then add finely chopped borage and a boiled egg, serve with sour cream.

Svetlana Shlyakhtina, Ekaterinburg

Composition of borage cucumber herb. Taste qualities, benefits and possible harm of the named plant. How to prepare the product. Interesting recipes with this gift of nature.

The content of the article:

Borage (borage, vodka, borage, borage) is an annual plant that belongs to the Borage family. The Middle East (Syria) is considered the homeland of Borago, but it can be found in almost every European country, South America and northern Africa. Borage usually reaches about a meter in height, has elliptical leaves, bright blue flowers (with a pinkish tint) and stiff hairs. The very name of the plant suggests that its taste is reminiscent of a cucumber with its unique juicy contents. Voldka lovers also note a sweet onion note when consuming the product.

Composition and calorie content of cucumber

Borage, for all its unpretentiousness and even comparison with a weed, has many useful properties.

The calorie content of borage per 100 g is 21 kcal, of which:

• Proteins - 1.8 g;
• Fats - 0.7 g;
• Carbohydrates - 3.06 g;
• Water - 93 g;
• Ash - 1.44 g.

Vitamins per 100 g:

• Vitamin A - 210 mcg;
• Vitamin C - 35 mg;
• Vitamin B1 (thiamine) - 0.06 mg;
• Vitamin B2 (riboflavin) - 0.15 mg;
• Vitamin B5 (pantothenic acid) - 0.04 mg;
• Vitamin B6 (pyridoxine) - 0.08 mg;
• Vitamin B9 (folate) - 13 mcg;
• Vitamin B12 (niacin, PP) - 0.9 mg.

Macroelements per 100 g:

• Potassium - 470 mg;
• Calcium - 93 mg;
• Magnesium - 52 mg;
• Sodium - 80 mg;
• Phosphorus - 53 mg.

Microelements per 100 g:

• Iron - 3.3 mg;
• Manganese - 0.35 mg;
• Copper - 0.13 mg;
• Selenium - 0.9 mg;
• Zinc - 0.2 mg.

Saturated fatty acids per 100 g:

• Palmitic - 0.06 g;
• Stearic - 0.02 g.

Monounsaturated fatty acids per 100 g:

• Palmitoleic - 0.19 g;
• Erucovaya - 0.02 g.

Polyunsaturated fats are presented in borage in the form of 0.11 g of linoleic acid.

The composition of borage cucumber herb is useful because it contains the following components:

1. Carotene. Being an excellent antioxidant, this substance removes free radicals from the body. At the same time, it helps improve human vision.
2. Ascorbic acid. Absorption of iron, stimulation of liver function, normalization of vascular permeability and increased immunity are the main functions of this vitamin.
3. Organic acids. The content of citric and malic acids in borage allows this product to actively participate in the digestive processes.
4. Potassium. The human nervous system needs this element. The cardiac activity of people also depends on it.
5. Tannins (tannins). They have anti-inflammatory, bactericidal and hemostatic effects.
6. Mucous substances. Of note is their ability to coat the lining of the stomach, helping it function and resist bacterial attack.
7. Saponins. These organic chemical compounds reduce the risk of tumor formation.

Useful properties of borage

Experts say that borage is necessary for the prevention of many diseases and some existing pathologies. In addition, it should be used as food simply to improve your appearance and add vitality to yourself.

The beneficial properties of borage are:

• Solving problems with the gastrointestinal tract. Borage is indispensable for gastritis due to the presence of tannins in its composition. Such therapy will not hurt during a systemic failure of intestinal function.
• Anti-inflammatory effect. It is necessary to use both the leaves of this plant and its flowers for food. They reduce not only problems with internal inflammation, but also help fight skin rashes in humans.
• Depressant. Borage tea can combat problems such as depression, panic attacks, nervousness and hysteria. Quite often, experts advise parents to give a healing drink to their teenage children during their hormonal changes.
• Treatment of insomnia. Due to the fact that borage has a sedative property, its regular use will help overly impressionable people and workaholics get rid of CFS (chronic fatigue syndrome).
• Diuretic. The announced product has a mild effect and does not cause adverse reactions. Experts recommend consuming borage for people who suffer from edema and cystitis.
• Increased lactation. For this purpose, the seeds of the plant are used directly. Getting them is not easy, because you need to collect the desired product in time before it falls off. When storing seeds, it is worth remembering that in most cases they become a favorite treat of rodents.
• Laxative. For chronic constipation, it is necessary to stock up on borage due to the presence of a large amount of mucous substances in it, which will relieve a person of a delicate problem.
• Expectorant effect. People with chronic bronchitis and accumulation of sputum in the bronchi simply cannot do without borage. Sometimes it should be combined with other medications if their effect does not live up to expectations.
• Extension of youth. This prevention occurs due to the inclusion of gamma-linolenic acid in the cucumber herb. The long-awaited effect is observed both when taking the plant internally and using it externally in the form of masks and lotions.

Harm and contraindications to borage

Experts do not voice any special warnings when consuming borage. However, if you are individually intolerant to this product, including it in your diet may result in an allergic reaction.

In addition, it should be remembered that borage contains a large amount of keratin. Its excess with uncontrolled consumption of borage is dangerous due to yellowing of the skin.

When using it together with meat, precautions should also be taken so as not to provoke poisoning of the body.

Pregnant women benefit from borage, but you should play it safe and consult a specialist first.

Note! Contraindications to borage are so limited that there is no need to be afraid to eat it.

How borage is prepared

If you want to get this product, you should remember the wise saying that every vegetable has its own time. The use of borage will only be beneficial if it is collected between May and August. However, there are exceptions to every rule, because in any garden borage is able, under some circumstances, to retain its properties until the first cold snap.

To get a product suitable for consumption instead of a weed, you should plant it in a shady place. It is necessary to remember the fact that this plant can spread throughout the entire area. It is for this reason that it is necessary to harvest in time before the seeds hit the soil. Cucumber herbs can also be harvested at home, right on the windowsill or balcony.

It is recommended to cut the plant to the very root during its flowering (it is best to choose the very beginning of the indicated period). The product is dried exclusively in a well-ventilated room. This process can also be carried out under a canopy, if moisture definitely does not enter it.

There is a lot of controversy regarding this issue, because famous chefs consider drying cucumber herb to be the main reason for the loss of its taste and recommend consuming it fresh.

Recipes for dishes with borage

Borage perfectly complements any salad, meat and fish delicacy, and baked goods. First of all, you should know how to eat borage. It is not recommended to scald fresh leaves of the plant before adding to the dish. It is enough to wash them thoroughly and tear them with your hands. The dry borage mixture is added exclusively at the very end of cooking.

Borage will be especially tasty in the following dishes:

• Vitaminized salad. Two Jerusalem artichoke tubers must be grated along with three small carrots. Young borage leaves should be added to the resulting mass and the salad should be seasoned with olive oil.
• Hearty salad. To prepare it, boiled tongue (you can replace it with ham) is cut into noodles and mixed with fresh tomato, chopped garlic clove, egg, herbs, borage and mayonnaise. Grated cheese is added to the resulting mixture, and then the salad is decorated with borage flowers.
• Stewed borage. The product must first be crushed, lightly fried in butter and simmered for 3-4 minutes in salted water. The plant, rubbed through a sieve, is then mixed with two stewed zucchini and one steamed carrot. This dish is an excellent side dish for beef or pork.
• Okroshka. No borage recipes would be complete without a description of this cold soup. Beat 750 ml of curdled milk and add to the resulting mass 20 ml of vegetable oil, 30 g of mashed borage leaves, 400 g of chopped cucumbers, two chopped eggs and salt to taste. The announced ingredients should be poured into 300 ml of chilled boiled water, and also seasoned with dill and ground black pepper. For those who do not like dairy products, yogurt can be replaced with kvass (0.5 liters of drink with the addition of 60 g of boiled beef to the described recipe).
• Special cucumber soup. You must first prepare 0.5 liters of beetroot broth. 2 boiled potatoes should be mixed with 200 g of chopped cucumber, 3 eggs, 300 g of shredded ham (you can replace it with ham), half a can of green peas. The announced ingredients are then poured with beetroot broth.
• Fish with cheese. 1 kg of fillet of any fish (sea fish is better) should be cut into medium-sized pieces, which should be sprinkled with lemon juice. The baking dish must be greased with any vegetable oil and the prepared seafood must be placed on it. 3 heads of onions cut into half rings should be fried and placed on top of the pieces laid out on a baking sheet. Two carrots are also heat-treated and laid out in a third layer in a mold. On top of the fish and vegetables you need to evenly distribute 200 g of grated hard cheese. The top layer must be greased with mayonnaise, add spices to taste and bake the dish for 30 minutes. After it is ready, the fish under the cheese is sprinkled with chopped borage.

The benefits and harms of borage depend on how to prepare it and in what quantity to use. You should not introduce meat dishes with borage into your diet every day, this can negatively affect the condition of the liver.

Drinks with borage are especially popular in the East, but they are also prepared in other countries:

1. Lemonade. To prepare it, you need to mix lemon balm, borage and mint leaves in a mixer, adding the juice of half a lemon and two glasses of water to the listed ingredients. Pour a couple of tablespoons of maple syrup into the strained lemonade.
2. Tea. Place 1 tbsp in boiling water. l. tartar, hawthorn, oregano and borage grass. Tea should steep overnight to become a healthier and more flavorful drink.
3. Borage juice. To make it, only the lower leaves of the plant are taken, which must be turned through a meat grinder. Then the resulting pulp should be diluted with equal doses of boiled water and whey and boiled for 2-3 minutes. This juice can prevent liver problems if consumed in moderation.
4. Borage cocktail. If you want to amaze your guests with an unusual alcoholic drink, you should adhere to certain proportions when making it. It is recommended to mix a small bunch of borage with 100 ml of lemon juice in a mixer, then adding a pinch of cinnamon and 25 g of champagne to the poured glasses. You can decorate the resulting cocktail with pineapple slices.

The ancient Greeks attached special importance to this plant. In their opinion, it was capable of significantly increasing vital energy.

In Rome, it was rare that a warrior did not take borage with him on a long journey, because he believed in its healing power. In addition, it was believed that such a gift of nature could drive away melancholy.

Medieval knights had a peculiar tradition: only after drinking borage tea they were not afraid to go onto the battlefield. Beautiful ladies decorated the armor of their gentlemen with this plant, considering it a reliable amulet.

This herb is especially loved by bees, so it can be called an excellent honey plant. Even in cool weather, it is visited by sounded insects, which brings good income to beekeepers. As a result, they receive light honey and pollen pollen.

In the fight against the Colorado potato beetle, borage has no equal. Pest activity is significantly reduced if potatoes are planted together with it.

If you want to dye a wool product blue, then you can also benefit from borage. To do this, take its aerial part in the form of bright blue petals.

Borago is used differently in different national cuisines. In America, the leaves and dried flowers of the plant are preferred. Usually, salads are prepared from them, supplementing cucumber with vegetables and herbs. A dessert made from candied borage flowers is also popular among Americans.

Italians use this product in the preparation of sandwiches, ravioli, salads, fish and meat dishes. Locals also prefer to add it to various spices.

In the East, borage is collected for brewing and creating various hot drinks. In the West, it is widely used in the alcohol industry.

The leaves of this unpretentious plant were also loved by domestic chefs (it became known in the 19th century). It is often included in okroshka, homemade kvass and vinaigrette. Tea with the addition of this herb turns out to be very piquant, but not everyone likes it.

Watch a video about Borago borage:

Some people unfairly consider borage a useless weed. However, the harm from borage is small compared to its undoubted advantages. Therefore, it is necessary to include this healthy product in your diet.