Anyone who plants borage will usually be successful and will be able to harvest large quantities. However, the whole harvest fresh and immediately is heavy and not good, since borage in large quantities is harmful. Drying is a good alternative.

First of all: Harvest at the right time

The ideal time for collecting borage is when it is in bloom. This takes place over a long period between May and September. Individual young leaves can be harvested beforehand if necessary. When harvesting, it is advisable to cut off the stems together with the leaves and flowers. Important: Do not harvest the borage when it has faded. Then the leaves are yellowish-brown and have lost their aroma.

Air drying

Air drying usually takes several days and up to 1.5 weeks. The air-drying process requires patience, especially if you harvest the borage along with its water-rich stalk.

If you decide to use this method, keep the following in mind:

  • dry in the shade and not in the sun
  • choose an air-dry location
  • Spread flat (do not stack stems on top of each other) or hang in bunches
  • do not dry in the kitchen (high humidity due to cooking)
  • drying on the balcony is possible with a north orientation or in the shade

Drying in the dehydrator

Another method is drying in the dehydrator. This process takes 2 days and is therefore faster compared to air drying. The dehydrator should be set to a temperature between 30 and 45 °C. Higher temperatures rob the borage of its aroma.

What is dried borage good for?

You can use the dried borage as well as fresh borage. In the best case, you have chopped up the herb before or after drying. Among other things, the herb is suitable for:

  • sauces
  • dips
  • soups
  • stews
  • mushroom dishes
  • salads
  • Herb quark

A faster alternative to drying: freezing

If you don't want to go through the hassle of drying it, you can alternatively freeze the borage. However, due to its high water content, its appearance changes for the worse - it becomes mushy. In addition, it loses its aroma.

tips and tricks

You can dry borage in the oven at 50 °C. To do this, however, you should leave the oven door open a crack. This allows the moisture to escape better.

KKF

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