I just planted several of these plants and I believe that I heard someone said that these are good for you. I know that the blue flower is eatible, but what about the leaves?
Found this on a Blog I follow, it has some great info on what to do with Borage. After reading this I think I may plant some in my garden!
The smaller, younger leaves are best in fresh salads since they are not quite as bristly as the older leaves. If you still find them too disagreeable to eat fresh, you may find they are more useful when they’re chopped up and added to soups or sautéed dishes.
Remember that borage tastes like cucumber, so wherever cucumber flavor is needed, borage is likely to be able to act as a substitute. Borage can also be used only for the flavoring during the cooking, and then removed from the dish before serving.
1. Borage and Cream Cheese Spread: Finely chop young borage leaves and onion; mix with cream cheese. Add skim milk to spreading consistency. Use on light sandwiches.
2. Candied Borage Flowers: Remove the sepals from the flower. Paint the flowers with egg whites and dip in a very fine sugar. Unpasteurized egg whites carry the risk of food poisoning, so as an alternative, use 1 Tbsp of gum arabic and 1 Tbsp of water. Use to garnish deserts. (A good beginner’s guide: Edible Flowers: Deserts & Drinks by C. Barash)
3. Freezing borage flowers in ice cubes is a fun addition to summer drinks.
4. A borage vinegar can be used in making salad dressings and it’s probably the only satisfactory way to store borage. Freezing & drying produce unsatisfactory results.
5. A refreshing tea is made by pouring a cup of boiling water over ¼ cup of bruised borage leaves; steep for 5 minutes; strain & serve. Young borage leaves also go well in lemonade.