BORAGE

Borago officinalis, also going by the name of starflower, is a tall-growing herb we companion plant all over here at the farm. It is said to be good for brassicaes, strawberries, tomatoes, and other plants; I can attest to their value by watching a plant for a few minutes-- the pollinators absolutely love these flowers, more than most. The stems, leaves, and flowers are covered with a fine, prickly hair; the flowers have five pointed petals and are usually found in a beautiful blue, though white varieties also grow.

Nutrition: Borage for companion planting purposes is valuable enough, but the leaves and flowers are also pretty, nutritious and tasty. Historically, borage leaves and flowers have been steeped for tea and used as a home remedy for a wide variety of ailments all over the world. Borage provides a low-calorie green full of Vitamin C and A, and lots of antioxidant properties to boot.

Harvesting and cooking: Leaves and flowers are the most tender (and least fuzzy) and tasty when young, so harvest early once the plant has grown. Borage flowers are a beautiful adornment for salads, and taste exactly like cucumber. The leaves (I hear, though I have only tasted its flowers thus far) are delicious in salads as well when tender, or may be boiled like a spinach. Many of the dishes calling for borage leaves are foreign recipes. You may also put the leaves or flowers in ice water for a refreshing, cucumber-like taste that will last you deep into the fall. Just pick what you need off of the plant, close to the stem, leaving enough not to shock the plant, so it may continue to grow. Borage will self-sow, so if not contained, you will likely not need to plant it purposefully next year.

Storage: Like most greens and flowers, borage is best eaten fresh, though you may also dehydrate leaves and flowers to store for steeping later as a tea!

Other uses: I have read that actually the most common use for borage is as an oil, squeezed from its leaves!

NASTURTIUM

Tropaeolum majus is a great companion plant for just about any of your veggie-producing plants. This year, it was seeded in the raised beds in the greenhouse, around the tomatoes, but it's helpful just about anywhere. Sqaush, cucumbers, tomatoes... it helps attract the good bugs and keep the nasty ones like potato beetles at bay. Nasturtium have thin, vine-like stems and broad heart-shaped leaves. In July ours produced these vibrant orange and yellow five-petaled flowers, though they also come in reds.

Harvesting and cooking: Those flowers are not only beautiful and nutritious, but truly tasty. Harvest simply by plucking off the flowers by hand and put into a soup or salad-- it's best to harvest directly before use because, like squash blossoms, they wilt quickly when removed from their stems. Nasturtium flowers taste like a peppery mustard and contribute a soft, chewy texture (as well as color!) to your dish.

Storing: Though the flowers will not store well, the buds can be pickled as "capers." Though true capers are pickled buds of a Mediterranean flower we do not grow here, Sandor Katz (Fermentation King) claims he likes the taste of pickled nasturtium buds even better. Click here for a basic caper recipe.

Other uses: Though I have not tried these yet, I am told ground nasturtium flowers are good for seasoning cream cheese (or you can stuff the flowers with herbs and cream cheese like you would a squash blossom) or even make a pesto! As always, I'd love to hear of your adventures!

This salad, if you're interested, has our salad mix (green and red romaine, tatsoi, mitzuna, arugala, beet leaves, sorrel), carrot greens, kale, sweet peas, cherry tomatoes, grated parmesan, house vinagrette, cucumber, and nasturtium flowers!