Older leaves can turn yellow and brown over time. This is perfectly normal as the plant is prioritizing nutrition to the new growth and blossoms. Simply trim off these old leaves as they turn yellow and brown by cutting near the stalk with a clean blade or scissors.
Harvest by pinching off blossoms when they open. Grab the blossom from the front, and by the base near the ovary, and gently pinch and pull to pop it off. The flower can be eaten in its entirety.
Borage is native to the eastern Mediterranean region and Syria. Naturalized throughout Europe and North America, borage is well known in homeopathy and sometimes cultivated to increase bee honey production.
Borage flowers grow in clusters and open to reveal beautiful and mysterious blue/indigo blossoms with dark, pointed anthers.
In addition to being delicious, borage is low in cholesterol and rich in gamma linoleic acid which has been shown to reduce inflammation. It also boasts high levels of Vitamin A, Vitamin C, magnesium and potassium.
The flowers, stems, and leaves are edible. Enjoy the edible blossoms raw or boil the leaves. Stems can be added to soup or stew stock. All parts of borage taste like mild cucumber, but the flower heads are sweet with subtle notes of honeydew.