Recipe Tuesday – Borage

Borage

Looking for another way to use those Borage flowers, then try using them in a Moist Method potpourri.

1 cup partly dried marigold petals
1 cup partly dried bergamot flowers
1 cup partly dried marjoram flowers, stripped from the stalk
1 cup partly dried lemongrass leaves, finely chopped
1 cup partly dried lemon verbena leaves
1 cup partly dried borage flowers
3 cups fine salt
1 tablespoon anise seeds
1 tablespoon fennel seeds
1 tablespoon ground coriander
1 tablespoon dried orris root powder
5-6 drops essential oil

Making a potpourri using the moist method, partially dry the leaves and petals and layer them with salt in a covered container.  Leave them for two weeks.  Break up the block that has formed, add spices, orris root powder and a essential oil.  Stir well, then cover and let sit for six weeks, stirring every day.  In a wide-necked container mix the developing potpourri with your fingers.

Lord bless you and keep you.

Herbs – Week #3

Borage

Borage is a herb that bees and wasp love, so make sure it is not planted close to a walkway.  The flowers are a pretty blue star pattern.  Sometimes the flowers may be pink or white.  Allow enough room because the plant can take up as much room as a squash plant.  It will also self-seed annually.

Borage is not picky about the kind of soil.  I have seen it grow in our compost, in a brick border that has clay only or in one of our raised beds, but perfect soil would be light soil.

The flowers and leaves can be used for cosmetic, culinary & medicinal purposes.

Borage likes full sun in the fall and let dry out in between waterings.

Borage flowers can be sprinkled on top of a salad as a garnish.

Borage has been known as a symbol of courage.

Borage flowers can be used in potpourri.  Can be used in skin lotions for cosmetic purposes.  Use the leaves & flowers in soups, garnish or fruit punches.  Leaves can be invused for feverish colds.

Next Monday’s post will be about Caraway.

Lord bless you and keep you.

Herbs Series – Week #1

Herbs

Today I would like to talk about herbs and what I am learning about each one of them.  Each Monday I will make a post for the next several weeks about a particular herb with detailed information.

Oregano, Sage, Lavender, Rosemary, Thyme, Santolina, Artemesia, Tarragon & Fennel prefer soil that is dry and rock (light soil).

Herbs generally do not require fertilizer.  Improve the soil structure twice a year by adding organic material.

Basil, Chamomile, Thyme, Lavender, Mint, Dill, Chervil, Fennel & Parsley attract beneficial insects to your garden.

Basil, Lemon Grass & Garlic Chives require more water than herbs listed above.

Herbs that are invasive include:  mint and some oregano, so you will want to control these invasive herbs by planting them in containers or cut the bottoms of the container and sink container into your soil.

In the fall the following herbs can be started:  Anise, Borage, Caraway, Catnip, Chervil, Chives, Cilantro/Coriander, Dill, Fennel, Fennel (bulb), Garlic (clove), Garlic Chives, Horehound, Lavender, Lemon Balm, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Salad Burnet, Santolina, Savory (Winter), Scented Geraniums, Thyme and Yarrow.

Herbs that can be started from cuttings in the fall include:  Horehound, Lavender, lemon Balm, Marjoram, Mint, Oregano, Rosemary, Sage, Santolina, Savory (Winter), Scented Geraniums, Thyme and Yarrow.

Herbs that are started from divisions in the Fall include:  Catnip, Chives, Fennel (bulb), Garlic (clove), Garlic Chives, Lemon Balm, Marjoram, Mint, Tansy & Yarrow.

Look for posts on Mondays on specific herbs over the next several weeks where we will be looking a detailed information for each herb.

Lord bless you and keep you!