How to use the plant
You can eat the leaves and stems of borage while the plant is young, before the flowers form, but older leaves are tougher and develop prickly, unpalatable hairs.
Very young leaves are refreshing in salads, mixed with other salad greens, chopped finely into soups and stews, or added at the end of stir-frying.
A combination of young, chopped borage leaves cooked with silverbeet or cabbage in a 1:3 ratio with a little water and a knob of butter is surprisingly pleasant. The slight cucumber flavour of borage improves the taste of the other vegetables.