Once borage sprouts, there’s really no stopping it! This herb is a fast grower, reaching about 30 inches in height in just a few weeks. Because it branches out so much, you’ll quickly find yourself with a massive supply of fuzzy leaves and those iconic blue, star-shaped flowers. Honestly, it’s usually way more than you can toss into a single salad bowl.
When to Harvest Your Borage
The prime time to harvest borage is during its flowering season, which typically runs from May through September. You can definitely pluck a few leaves before then, but once the plant finishes blooming, it’s usually done for the season as a culinary herb. One quick heads-up: borage contains small amounts of alkaloids, so it’s best enjoyed in moderation rather than in giant heaps. If your garden spot is particularly happy, you’ll likely have a surplus. Don’t let it go to waste! While you can dry borage, it can be a bit tedious. If you’re looking for a shortcut, freezing is a great alternative.
The Downside of Freezing
Before you clear out a spot in your freezer, keep in mind that freezing permanently changes the texture of borage. Once thawed, it won’t have that crisp bite, so it’s not the best choice for fresh salads. Here’s the lowdown on the downsides:
- Thawed borage gets pretty mushy.
- The flavor loses a bit of its punch.
- It can take up a decent amount of freezer space.
- It can be tricky to portion out exactly what you need.
How to Freeze Borage Like a Pro
- Cut off entire stems from the plant.
- If they’re a bit dusty or dirty, give them a quick rinse and pat them completely dry.
- Pluck off the blue flowers.
- Chop the leaves and tender stems into bite-sized pieces.
- Pack the borage into a freezer-safe container or bag.
- Label it with the date and pop it in the freezer.
Pro Tip:
Those gorgeous blue flowers are great for drying in herbal tea blends, but they’re also fun to freeze! Try placing individual flowers in an ice cube tray, filling it with water, and freezing them. They make for stunning “floral ice cubes” that look amazing in a glass of lemonade or a summer cocktail.
Shelf Life and Cooking Ideas
Frozen herbs generally stay good for about a year. While you’ll want to skip using frozen borage in raw dishes, it works beautifully in cooked recipes. It’s a natural partner for dill—the two flavors really complement each other. The best part? It thaws almost instantly, so you can toss it directly into boiling soups or stews while it’s still frozen.
Planning for Next Year’s Harvest
Since borage is an annual, planting it only gives you one season of growth. If you want to keep your freezer stocked next year, you’ll need to sow new seeds. You can either start fresh in the spring or simply leave a few spent flowers on the plant at the end of the season—borage is a champion self-seeder and will likely pop up all on its own!
