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Borage White

Borago Officinalis Bianca

White Borage flowers grow on hollow stems that are covered in fine white hairs. The tiny flowers are star-shaped with five ivory white colored petals. From the center of the flower protrudes blackish brown anthers that form a cone shape. When fresh both the flower and leaves offer a mild herbal cucumber aroma with a flavor amazingly similar to raw oysters. Their texture is slightly chewy and succulent.

Young leaves can be added to salads, and pretty white flowers can be candied, used as a garnish, or added to drinks - especially teas! Attracts butterflies and bees and other plonators. 

Borage Bianca is compact, later flowering and sturdier than standard borage.

 Excellent cut flower with long vase life.




Plant Life Cycle: annual

Site: Full sun/part shade


Days to maturity:5-60 days

Seed depth: 1/4"

Plant spacing: 12-15" apart

Rows spacing: 18-24"

Approx seeds per packet :50



Borage flowers can be added to fruit and green salads or used as an edible garnish on cakes, cold soups, ice cream and delicate pastries. Try adding to the brine when making pickles. Their refreshing flavor complements light summer beverages. Add whole flowers to lemonade, white wine sangria and spritzers or freeze flowers in ice cubes to add a colorful pop to lightly hued cocktails. White Borage flowers compliment dill, cilantro, chervil, parsley, mint, tarragon, lemon, oysters, yogurt, vinegar and feta cheese.


Sowing: Borage thrives in partial shade or full sun and well drained, rich soil; it can also grow very well in poor soil or dry conditions. Since it does not transplant well, direct seeding is the best option. After the last frost of spring when the soil has warmed, sow seeds 1/4" deep and 12-15" apart in rows 18" apart. Germination should occur within 7-14 days. As a companion plant to strawberries or tomatoes, borage improves pollination, discourages pests, and attracts bees.


Growing: Keep the soil fairly moist and weeds under control. Since too much soil contact can cause the drooping leaves to rot, a layer of mulch may be helpful. If the plant grows tall and begins to fall over, staking or a trellis may be necessary. Remove wilted blossoms to encourage new flowers.


Harvesting: About 6-8 weeks after planting when the plant has been well established, harvesting of the leaves can begin. Small, tender leaves are preferred for culinary use because the older leaves are covered with prickly hairs. Harvest the leaves or flowers in the morning after the dew has dried, choosing flowers that are just beginning to open. Though the leaves and flowers keep for several days in the refrigerator, they tend to lose their flavor when frozen.


Borage White Specialty produce Herb

  • Candied borage

    Made from borage flowers makes for a tasty and decorative topping for cakes, cupcakes and more.


    • 12 to 24 borage flowers
    •  1 egg white at room temperature
    • 1 cup organic cane sugar (white sugar can be used)
    •  Few drops of water
    •  Small craft paintbrush

    Combine egg white with water. Using a fork lightly beat until white just shows some bubbles. Place sugar in a shallow dish. Hold flower with one hand in with the other, dip a small paintbrush into the egg then gently paint the flower with the mixture. Gently sprinkle flower with sugar.

    Place completed flowers on a wire rack covered with parchment paper to dry. Repeat with other flowers.

    Allow to completely dry before using as a decorative topping to a cupcake, cake, etc. Depending on humidity this may be anywhere from 12-36 hours. Store crystallized flowers in an airtight container until required.

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