Borage is from the cucumber and melon family and when you pop one of its flowers in your mouth, you can taste a subtle hint of cucumber with a lingering but delicate sweetness. Borage leaves have a velvety, fuzzy texture to them. They’re the thickest part of the plant and they protect and shade the flower as it grows into a vibrant, sky blue beauty.
They look incredible on a plate and chefs love them for the burst of color and sophisticated flavor they deliver. They’re almost too pretty to eat but the flavor is even more gratifying than the way they look. To eat one, pluck the flower from the stem and pop it into your mouth. They taste so sweet and fresh. We’ve seen chefs sugarcoat them because they are like little gems but they’re also incredible just as they are, vibrant and enticing.
We love flowers at The Chef’s Garden. They affect the psyche like nothing else can, elevating our spirits and soothing broken hearts. The borage flower reminds us of life and the most amazing thing about the borage plant is that it keeps on giving. The flower is so alluring that you’d assume there could only be one but once it’s plucked from the plant, the roots gather the energy they need to produce a new flower, like magic. It’s the plant that keeps on giving and we are as spellbound by it as people the world over are fascinated by flowers.