Borage Calories

Yes, young borage leaves can be eaten raw after washing, though their fine hairs may feel rough on the tongue. Chop them finely into a salad or sandwich, or cook them if you prefer a softer texture.

Borage is commonly cooked like spinach: remove tough stems, wash the leaves, and briefly boil or sauté them. Add cooked borage to soups, savory pies, egg dishes, or a side dish with olive oil and lemon.

Yes, borage flowers are edible and can be used fresh to garnish salads, drinks, and desserts. Their mild sweetness makes them especially suited to cold dishes; use flowers only when you know the plant is correctly identified and clean.

Borage is eaten as a vegetable, but some plants may contain pyrrolizidine alkaloids that can harm the liver. Avoid frequent or large servings, and seek medical advice before eating it if you are pregnant, breastfeeding, or have liver disease.

To prepare borage, remove any damaged leaves and tough stems, then rinse the leaves thoroughly under running water. The leaves are naturally hairy, so cooking them is a useful way to make their texture more tender.

Yes, borage freezes best after brief blanching because its leaves become limp once thawed. Drain and squeeze out excess water, then freeze in portions for soups, pies, and cooked dishes rather than salads.

Store fresh borage unwashed in the refrigerator, loosely wrapped in a slightly damp paper towel inside a bag. It wilts quickly, so use it soon; wash it just before cooking or eating.

Spinach is the easiest substitute for cooked borage because it has a similarly tender, mild leaf once cooked. For borage’s cucumber-like freshness in a raw dish, try young spinach with a little chopped cucumber, knowing the flavor will differ.

Yes, tender young borage stems can be cooked along with the leaves, but older stems may be fibrous. Trim away tough sections and cook the stems until tender; use the leaves and stems together in soups or sautés.