The first time I planted Borage I miscalculated on the size of the plant and ended up having to pull up two of them to make room for the others. It's not a dainty plant by any stretch of the imagination. I think I was focused on the pretty blue flowers it would produce and ignored the spacing directions! Borage grows 2-3 feet tall and 1 foot wide. It likes full sun, but it can tolerate filtered sunlight. Mine grows up near the side of the porch in my kitchen herb bed, where it's hot, dry and sunny. Sow the seeds once the soil is warm in the spring, spacing about 20 inches apart. Water when it's very dry out, but don't over water.

Borage is known for it's decorative, edible pretty blue flowers, but the entire plant is edible. When the leaves are young they can be tossed into salads, mixed with cream cheese and mayonnaise to make tea sandwiches, or added to homemade soups. The young leaves have a mild cucumber taste. The flowers can be used to garnish fruit salads, cakes or iced tea. Try freezing the blossoms in ice cubes for a festive touch.

Borage seeds are very large and are a great addition to a kid's garden, or at least very easy for children to help with planting in the herb bed or large containers. Kid's love the quick growth of the plants, the fuzzy leaves and the pretty flowers!

Candied Flowers

You will need:

Borage flowers, violets, rose petals or mint leaves

egg whites

superfine sugar

First a note, I am nervous about raw egg whites, but many cooks use them still with success. If you are using the sugared flowers on cakes or cookies that will be eaten by children please use your judgment and be cautious. You can also decorate cakes with the flowers freshly picked right before you serve.

Make sure your flowers and leaves are chemical free, rinsed and patted dry. Beat one egg white or prepare powder per instructions. "Paint" your flower or leaf with the frothy egg white using a small soft brush. Cover completely. Sprinkle the coated leaf or flower with superfine sugar, coating completely. Place on waxed paper in a warm, dry place to dry for 2 days. Store in a tightly sealed container with waxed paper between layers.