Borretsch (Borago officinalis)
Borage (Kukumerkraut or cucumber herb) belongs to the borage family and is used both in naturopathy and in the kitchen. The plant originally comes from the Mediterranean region, but is now also cultivated in North America and throughout Europe.
Interesting facts about borage
Borage is a herbaceous plant that reaches a height of about 70cm and has bristly hairs on the leaves and stems. Between May and September, borage bears blue flowers that have bright stems.
Borage blooms between June and August. During this time, the young shoot tips can be harvested. Leaves and flowers are collected to dry and then placed in a shady place.
Borage is sown in late spring, whereby it is important to cover the seeds well with soil. The plant needs a nutritious soil with enough moisture and should not be sown near smaller herbs, otherwise the borage will overgrow them.
importance to health
In folk medicine, borage is used for rheumatism , diarrhea , fever , menopausal symptoms, congestion in the respiratory tract and for blood purification. Borage seed oil is also available as a dietary supplement and can be used externally or internally for neurodermatitis , rheumatoid arthritis or dry skin.
The leaves of the plant can also be used to make a tea or tincture that has a calming and mood-enhancing effect. Borage oil contains a lot of gamma-linolenic acid, a polyunsaturated omega-3 fatty acid that forms antispasmodic and anti-inflammatory substances in the body. It is an essential fatty acid, which means it is not produced in the body itself.
The silicic acid contained in borage has a supporting effect on the growth of hair, skin and nails , and the plant is also said to promote the production of serotonin . For this reason, borage is considered a herbal sedative and antidepressant.
Ingredients & nutritional values
Borage contains various pyrrolizidine alkaloids such as intermedin, amabilin, supinine or lycopsamine, which are toxic to the liver . For this reason, regular consumption of borage is not recommended.
However, it is harmless to consume the seeds, blossoms or the borage oil that is pressed from the seeds. In addition, borage contains silicic acid , potassium nitrate, saponins, resins, tannins, mucilage and essential oils.
intolerances
If possible, only the tender and young leaves of the borage should be used, as the older ones can trigger intolerance reactions in very sensitive people. Borage seed oil, which is often used to treat eczema, is considered to be very well tolerated. There are no known allergic reactions here.
However, it is not advisable to take the flowers and leaves of borage for a long time, as this can lead to liver problems. People suffering from schizophrenia or epilepsy may only use the plant after consulting a doctor. A treatment with borage is also not suitable for pregnant women, breastfeeding women or children.
Shopping and kitchen tips
The young leaves of borage can be frozen or preserved in oil. In addition, the herb can be dried and subsequently used in an airtight container as a tea drug. Borage is rarely commercially available – in pots or in bunches – but it can also be planted very well on the balcony or in the garden itself.
If you pick borage fresh, you can chop the leaves finely or cut them into strips and then prepare a spinach-like vegetable. The flowers should only be briefly dipped in lukewarm water and then dabbed off with kitchen paper. The borage oil is cold-pressed so that the ingredients are preserved. The oil should be stored in a dark bottle and protected from light. In addition, relatively cool temperatures should prevail. If stored properly, the oil will last up to six months.
preparation tips
Borage leaves are used in soups and salads. Borage oil is also extracted from the seeds of the plant. Borage is also part of the so-called green sauce, a dish that comes from German regional cuisine.
The leaves and flowers have a very refreshing and cucumber-like taste and are extremely suitable for flavoring cold drinks. It is also possible to candy the flowers and then use them to decorate desserts. The young leaves can be finely chopped and used as a seasoning for vegetables or fruit salads.
The flowers are also edible and are often used to decorate salads and have a sweet taste.
Since borage has a very spicy taste, it also goes very well with minced meat dishes, stews or egg or vegetable dishes. But it can also round off quark, herb butter or a wide variety of sauces. In Liguria, ravioli and pansoti are stuffed with borage, while in the UK it is an ingredient in Gilpin’s Westmorland Extra Dry Gin.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.