Borage is one of those lush, fast-growing herbs that can sometimes get ahead of you. During the peak of summer, it often produces way more shoots than even the most enthusiastic home cook can use fresh—especially since it’s an herb best enjoyed in moderation. If you find yourself with a borage surplus, drying it is a fantastic way to keep that refreshing, cucumber-like flavor going all the way through winter.
Enjoy it fresh from May to August
Even though we have to sow borage seeds (Borago officinalis) every year since it’s an annual, this plant is a powerhouse. It’s usually ready for its first harvest by May and keeps going strong through August. Because it grows so quickly and branches out after cutting, you can keep harvesting all summer long—just make sure to snip off entire shoots to encourage new growth. Since borage does lose a bit of its signature punch once dried, I always recommend enjoying it fresh for as long as possible. Think of drying as your “Plan B” for the off-season.
Pro Tip:
Don’t stop at the leaves! Those gorgeous blue, star-shaped flowers are totally edible and make a stunning garnish. They also dry incredibly well (and fast) for use in homemade herbal tea blends.
How to dry borage
- Snip off the amount of branches you’d like to preserve.
- Give them a gentle rinse and pat them dry thoroughly.
- Tie several stems together at the ends to create small bundles. Alternatively, you can lay individual branches out flat. You can chop the borage before drying if you’re short on space, but be aware that it will lose its aroma much faster that way.
- Hang your bundles upside down to dry. You can do this indoors or outside, as long as the spot is shady, dry, and warm.
- Depending on the weather, it’ll take about 7 to 14 days. Keep an eye on it to check the progress!
- Once the borage is completely crisp and dry, gather it up and store it in an airtight container.
Using a food dehydrator
If you’re in a hurry, a food dehydrator is your best friend. The lower you set the temperature, the better you’ll preserve the herb’s quality. It’s much faster than air-drying and helps lock in that color and scent.
How to use your dried borage
You can use dried borage in pretty much any recipe that calls for the fresh stuff. It’s a great addition to:
- Soups
- Hearty stews
- Salads
- Herb-infused dips or spreads
Another option: Freezing
If you’ve planted your borage in the perfect spot, you’re likely looking at a massive harvest.
If drying isn’t your thing, you can also freeze borage. Just a heads-up: while it keeps its flavor okay, it does get pretty mushy once it thaws, so it’s best used in cooked dishes rather than as a garnish.
