18 Refreshing Borage Recipes Delicious

Dive into the vibrant world of borage, a hidden gem in the culinary scene, with our roundup of 18 Refreshing Borage Recipes that are as delicious as they are unique. Whether you’re looking to spice up your weeknight dinners or add a fresh twist to your seasonal favorites, these recipes promise to delight your taste buds and inspire your inner chef. Keep scrolling to discover how borage can transform your cooking!

Borage and Cucumber Salad

Brighten up your table with this refreshing Borage and Cucumber Salad, a perfect blend of crisp and floral notes that’s as easy to make as it is delightful to eat.

Ingredients

• 2 medium cucumbers, thinly sliced
• 1/4 cup borage flowers, plus extra for garnish
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the thinly sliced cucumbers, borage flowers, and chopped mint leaves.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
3. Pour the dressing over the cucumber mixture and toss gently to coat all the ingredients evenly.
4. Let the salad sit for 5 minutes to allow the flavors to meld together.
5. Garnish with additional borage flowers before serving.

The star of this salad is the borage flowers, which add a subtle cucumber-like flavor and a pop of blue that makes the dish as visually appealing as it is tasty.

Tip: For an extra crunch, sprinkle some toasted sunflower seeds on top before serving.

Borage Flower Lemonade

Brighten up your summer days with this refreshing Borage Flower Lemonade, a floral twist on the classic that’s as beautiful as it is delicious.

Ingredients

• 1 cup fresh borage flowers, plus extra for garnish
• 1 cup freshly squeezed lemon juice (about 4-6 lemons)
• 1/2 cup granulated sugar
• 4 cups cold water
• Ice cubes, for serving

Instructions

1. In a small saucepan, combine 1 cup of water and 1/2 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved, about 3-5 minutes. Remove from heat and let cool to room temperature.
2. In a large pitcher, combine the cooled sugar syrup, 1 cup freshly squeezed lemon juice, and the remaining 3 cups of cold water. Stir well to mix.
3. Gently stir in 1 cup fresh borage flowers. Cover and refrigerate for at least 1 hour to allow the floral flavors to infuse.
4. To serve, fill glasses with ice cubes and pour the lemonade over. Garnish each glass with a few fresh borage flowers for a stunning presentation.

The delicate cucumber-like flavor of borage flowers pairs perfectly with the tartness of lemon, creating a uniquely refreshing beverage that’s sure to impress at any gathering.

Tip: For an extra chill, freeze some borage flowers in ice cubes ahead of time to keep your lemonade cool without diluting it.

Borage Leaf Pesto

Discover the fresh, cucumber-like flavor of borage leaves in this vibrant pesto that’s perfect for pasta, sandwiches, or as a dip.

Ingredients

• 2 cups fresh borage leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a food processor, combine the borage leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well blended.
3. Season with 1/2 tsp salt and 1/4 tsp black pepper, then pulse a few more times to combine.
4. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator for up to a week.

This borage leaf pesto stands out with its unique, refreshing taste and bright green color, making it a delightful twist on the classic basil version.

Tip: For a nut-free version, substitute pine nuts with sunflower seeds for a similar texture and a boost of nutrients.

Borage and Feta Cheese Tart

This Borage and Feta Cheese Tart is a delightful blend of earthy greens and creamy cheese, perfect for a light lunch or elegant brunch.

Ingredients

• 1 9-inch pre-made pie crust
• 1 cup fresh borage leaves, chopped
• 1/2 cup crumbled feta cheese
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a tart pan and prick the bottom with a fork. Bake for 10 minutes, then set aside to cool slightly.
2. In a skillet over medium heat, warm the olive oil. Add the chopped borage leaves and sauté for 2-3 minutes until just wilted. Remove from heat.
3. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the sautéed borage leaves and crumbled feta cheese.
4. Pour the mixture into the pre-baked pie crust. Bake at 375°F for 25-30 minutes, or until the filling is set and the top is lightly golden.

The tart’s creamy filling and crisp crust make it a standout, with the borage adding a subtle cucumber-like freshness that pairs beautifully with the salty feta.

Tip: For an extra flavor boost, sprinkle a little lemon zest over the tart before serving.

Borage Infused Olive Oil

Elevate your dishes with this floral and herbaceous borage infused olive oil, perfect for drizzling over salads or dipping crusty bread.

Ingredients

• 1 cup fresh borage leaves and flowers, washed and dried
• 2 cups extra virgin olive oil
• 1 clean, dry glass jar with a tight-fitting lid

Instructions

1. Gently bruise the borage leaves and flowers to release their oils by lightly crushing them with a mortar and pestle.
2. Place the bruised borage into the glass jar, then pour the 2 cups of extra virgin olive oil over the top, ensuring the borage is completely submerged.
3. Seal the jar tightly and store it in a cool, dark place for 2 weeks to allow the flavors to infuse, shaking the jar gently every few days.
4. After 2 weeks, strain the oil through a fine mesh sieve lined with cheesecloth into a clean bottle or jar, discarding the borage.

The borage infused olive oil boasts a subtle cucumber-like flavor with a hint of floral sweetness, making it a standout addition to your pantry. Its vibrant color also adds a beautiful touch to any dish.

Tip: For a stronger flavor, let the borage infuse for an additional week before straining.

Borage and Strawberry Smoothie

Start your morning with a refreshing twist by blending the unique flavors of borage and strawberry into a vibrant smoothie that’s as nutritious as it is delicious.

Ingredients

• 1 cup fresh strawberries, hulled
• 1/2 cup borage leaves, fresh
• 1 banana, peeled
• 1 cup almond milk
• 1 tbsp honey
• 1/2 cup ice cubes

Instructions

1. In a blender, combine 1 cup fresh strawberries, 1/2 cup borage leaves, and 1 peeled banana.
2. Add 1 cup almond milk and 1 tbsp honey to the blender.
3. Blend on high speed until the mixture is smooth, about 1 minute.
4. Add 1/2 cup ice cubes and blend again until the smoothie is thick and frosty, about 30 seconds.
5. Pour into glasses and serve immediately.

The combination of borage’s cucumber-like freshness with the sweetness of strawberries creates a uniquely refreshing drink that’s perfect for a quick breakfast or a post-workout refresher.

Tip: For an extra nutrient boost, add a tablespoon of chia seeds to the blender before mixing.

Borage Tea with Honey

Discover the soothing and floral notes of borage tea, a delightful herbal infusion that’s perfect for unwinding after a long day.

Ingredients

• 1 cup fresh borage leaves (or 2 tbsp dried borage leaves)
• 2 cups water
• 1 tbsp honey (adjust to taste)

Instructions

1. Bring 2 cups of water to a rolling boil in a small saucepan.
2. Add 1 cup fresh borage leaves (or 2 tbsp dried borage leaves) to the boiling water, then reduce the heat to low and let it simmer for 5 minutes.
3. Remove the saucepan from the heat and let the tea steep for an additional 5 minutes to enhance the flavor.
4. Strain the tea into a cup, discarding the borage leaves.
5. Stir in 1 tbsp of honey until fully dissolved. Adjust the amount of honey to suit your taste.

The gentle cucumber-like flavor of borage leaves pairs beautifully with the sweetness of honey, creating a uniquely refreshing tea that’s as calming as it is delicious.

Tip: For an extra touch of elegance, garnish your borage tea with a few fresh borage flowers before serving.

Borage and Mint Mojito

Refresh your summer gatherings with this Borage and Mint Mojito, a herbal twist on the classic cocktail that’s as beautiful as it is delicious.

Ingredients

• 1/2 cup fresh borage flowers, plus extra for garnish
• 1/4 cup fresh mint leaves, plus extra for garnish
• 2 tbsp white sugar
• 2 limes, juiced
• 1/2 cup white rum
• 1 cup club soda, chilled
• Ice cubes

Instructions

1. In a sturdy glass, muddle the borage flowers, mint leaves, and white sugar together until the leaves are bruised and the sugar begins to dissolve.
2. Add the lime juice and white rum to the glass, then fill it halfway with ice cubes. Stir well to combine.
3. Top off with club soda and give it a gentle stir. Taste and adjust sweetness with more sugar if needed.
4. Garnish with extra borage flowers and mint leaves before serving.

The vibrant blue borage flowers not only add a pop of color but also a subtle cucumber-like flavor that pairs wonderfully with the mint and lime.

Tip: For a non-alcoholic version, simply omit the rum and double the club soda for a refreshing herbal soda.

Borage Flower Ice Cubes

Add a touch of elegance to your summer drinks with these enchanting borage flower ice cubes, a simple yet stunning way to impress your guests.

Ingredients

• 1 cup fresh borage flowers (about 24 flowers)
• 4 cups filtered water
• 1 tbsp lemon juice (optional, for a slight tang)

Instructions

1. Gently rinse the borage flowers under cold water to remove any dirt or insects. Pat them dry with a paper towel.
2. Fill each compartment of an ice cube tray halfway with filtered water. Carefully place one borage flower in each compartment.
3. If using, add a drop of lemon juice to each compartment for a hint of tang.
4. Freeze the tray for about 2 hours until the water is partially frozen, then top off each compartment with more filtered water to encase the flower fully.
5. Return the tray to the freezer and freeze for another 4 hours, or until completely solid.

These borage flower ice cubes transform ordinary beverages into visually stunning creations, with the flowers suspended beautifully in clear ice.

Tip: For an extra pop of color, mix in a few edible flowers like violets or pansies alongside the borage.

Borage and Goat Cheese Crostini

These Borage and Goat Cheese Crostini are a delightful blend of earthy and tangy flavors, perfect for your next gathering or a cozy night in.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/4 cup olive oil
• 1 cup fresh borage leaves, chopped
• 8 oz goat cheese, softened
• 2 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet and brush each with olive oil. Bake for 10 minutes, or until golden and crisp.
2. In a bowl, mix the softened goat cheese with honey, salt, and black pepper until smooth.
3. Spread a generous layer of the goat cheese mixture onto each crostini.
4. Top each with chopped borage leaves, gently pressing them into the cheese.
5. Drizzle with a little more olive oil if desired and serve immediately.

The combination of creamy goat cheese with the subtle cucumber-like taste of borage leaves makes these crostini a refreshingly unique appetizer.

Tip: For an extra burst of flavor, lightly toast the borage leaves before chopping and adding them to the crostini.

Borage Leaf Soup

Discover the delicate, cucumber-like flavor of borage in this soothing Borage Leaf Soup, a springtime favorite that’s as nutritious as it is comforting.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh borage leaves, washed and chopped
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Stir in the borage leaves and cook for another 3 minutes, until they begin to wilt.
3. Pour in the vegetable broth, add the salt and black pepper, and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
5. Return the soup to the pot, stir in the heavy cream and lemon juice, and warm through over low heat for 2 minutes.

The vibrant green color and refreshing taste of this soup make it a standout dish for any spring gathering, offering a unique twist on traditional greens.

Tip: For an extra touch of elegance, garnish each bowl with a few edible borage flowers before serving.

Borage and Peach Sorbet

This Borage and Peach Sorbet is a refreshingly unique dessert that combines the subtle cucumber-like flavor of borage with the sweet juiciness of ripe peaches. Perfect for those warm summer evenings when you crave something light yet flavorful.

Ingredients

• 2 cups fresh borage leaves, packed
• 3 large ripe peaches, peeled and pitted
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. In a small saucepan, combine 1/2 cup granulated sugar and 1/4 cup water. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool.
2. Blend 2 cups fresh borage leaves, 3 large ripe peaches, 1 tbsp lemon juice, and 1/4 tsp salt in a blender until smooth.
3. Strain the mixture through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible. Discard the solids.
4. Stir the cooled sugar syrup into the strained mixture until well combined.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a sorbet consistency.
6. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours before serving.

The floral notes of borage elevate the peach’s natural sweetness, creating a sorbet that’s as intriguing as it is delicious. It’s a conversation starter at any summer gathering.

Tip: For an extra touch of elegance, garnish each serving with a small borage flower before serving.

Borage Flower Syrup

Dive into the delicate, cucumber-like flavor of borage flowers with this enchanting syrup, perfect for elevating your cocktails, lemonades, or even drizzling over pancakes.

Ingredients

• 2 cups fresh borage flowers (lightly packed)
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice

Instructions

1. Gently rinse the borage flowers under cool water to remove any dirt or insects, then pat them dry with a paper towel.
2. In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Bring to a simmer over medium heat, stirring occasionally until the sugar is completely dissolved.
3. Remove the saucepan from heat and add the borage flowers and 1 tbsp lemon juice. Stir gently to combine, then cover and let steep for 24 hours at room temperature.
4. After steeping, strain the syrup through a fine-mesh sieve into a clean jar or bottle, pressing lightly on the flowers to extract all the liquid. Discard the flowers.
5. Store the syrup in the refrigerator for up to 2 weeks.

The magic of this syrup lies in its subtle floral notes and vibrant blue hue, transforming ordinary drinks into something truly special.

Tip: For a clearer syrup, avoid squeezing the flowers too hard when straining.

Borage and Spinach Quiche

This Borage and Spinach Quiche is a delightful twist on the classic, bringing a fresh, herby flavor to your brunch table that’s sure to impress.

Ingredients

• 1 pre-made pie crust
• 1 cup fresh borage leaves, chopped
• 1 cup fresh spinach, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and prick the bottom with a fork. Bake for 10 minutes, then remove from the oven and set aside.
2. In a skillet over medium heat, warm the olive oil. Add the borage and spinach, sautéing until just wilted, about 3 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper. Stir in the sautéed borage and spinach.
4. Pour the egg mixture into the pre-baked pie crust. Bake at 375°F for 35-40 minutes, or until the quiche is set and the top is lightly golden.
5. Let the quiche cool for 10 minutes before slicing. The combination of borage’s cucumber-like freshness with the richness of the eggs and cream creates a uniquely vibrant flavor profile.

Tip: For an extra touch of color and flavor, garnish with fresh borage flowers before serving.

Borage Infused Vinegar

Brighten up your salads and marinades with this floral, cucumber-scented borage infused vinegar—a simple yet transformative condiment that’s as easy to make as it is versatile.

Ingredients

• 1 cup fresh borage flowers (packed)
• 2 cups white wine vinegar
• 1 tbsp sugar
• 1 tsp salt

Instructions

1. Gently rinse the borage flowers under cool water and pat them dry with a clean towel.
2. In a medium saucepan, combine the white wine vinegar, 1 tbsp sugar, and 1 tsp salt. Heat over medium until the sugar and salt dissolve, about 2 minutes—do not boil.
3. Place the borage flowers in a clean, sterilized jar. Pour the warm vinegar mixture over the flowers, ensuring they are fully submerged.
4. Seal the jar tightly and store it in a cool, dark place for 2 weeks to allow the flavors to meld.
5. After 2 weeks, strain the vinegar through a fine-mesh sieve into a clean bottle, discarding the flowers.

The delicate cucumber notes of borage shine in this vinegar, making it a standout addition to spring dishes where a light, floral acidity is desired.

Tip: For a more intense flavor, let the vinegar infuse for an additional week before straining.

Borage and Blueberry Pancakes

Start your morning with a twist by incorporating the subtle cucumber flavor of borage into fluffy blueberry pancakes for a refreshing breakfast treat.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup fresh borage leaves, finely chopped
• 1/2 cup fresh blueberries
• Butter or oil for cooking

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, beat 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup fresh borage leaves and 1/2 cup fresh blueberries.
4. Heat a griddle or large skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter for each pancake onto the griddle.
5. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

The combination of borage and blueberries not only adds a unique flavor but also a beautiful pop of color to your breakfast plate.

Tip: For an extra burst of freshness, serve these pancakes with a dollop of lemon-infused whipped cream.

Borage Leaf Tempura

Discover the delicate crunch and subtle cucumber flavor of borage leaves with this simple, yet elegant tempura recipe.

Ingredients

• 1 cup borage leaves, washed and dried
• 1 cup all-purpose flour
• 1 cup ice-cold sparkling water
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon baking powder.
2. Add 1 large egg and 1 cup ice-cold sparkling water to the flour mixture, stirring gently until just combined; the batter should be lumpy.
3. Heat vegetable oil in a deep fryer or large pot to 375°F.
4. Dip each borage leaf into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding, for about 2 minutes or until golden and crispy.
5. Remove with a slotted spoon and drain on paper towels. Serve immediately.

The magic of this tempura lies in the sparkling water, which ensures an incredibly light and airy batter that perfectly complements the tender borage leaves.

Tip: For an extra flavor boost, serve with a sprinkle of sea salt or a side of soy sauce for dipping.

Borage and Lavender Shortbread Cookies

These Borage and Lavender Shortbread Cookies are a delightful twist on the classic, infusing floral notes into every buttery bite.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 cup dried borage flowers
• 2 tbsp dried lavender buds
• 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy.
3. Gradually mix in 2 cups all-purpose flour and 1/4 tsp salt until just combined.
4. Fold in 1/4 cup dried borage flowers and 2 tbsp dried lavender buds until evenly distributed throughout the dough.
5. Roll the dough into a log about 2 inches in diameter, wrap in plastic, and chill for 30 minutes.
6. Slice the dough into 1/4-inch thick rounds and place on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the edges are just starting to turn golden.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The combination of borage and lavender not only adds a unique floral aroma but also a subtle pop of color, making these cookies as beautiful as they are tasty.

Tip: For an extra floral touch, lightly sprinkle additional lavender buds on top of the cookies before baking.

Conclusion

We hope you’ve enjoyed exploring these 18 refreshing borage recipes as much as we loved rounding them up for you! Each dish offers a unique way to enjoy this versatile herb, perfect for home cooks looking to add a fresh twist to their meals. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!