Borage will be pretty much impossible to find unless you grow it yourself, but good news – it’s super easy to grow!

Another piece of good news, bees absolutely love borage flowers and said flowers will draw more bees to your garden. 

The good news just keeps coming: the leaves, stems, and flowers of borage are edible and delicious, tasting something like cucumber, the leaves can be eaten raw or cooked, the flowers make a great addition to cocktails like gin and tonics, borage is super healthy and known as a pick-me-up, the plants self seed and come back every year, and borage is relatively cold-hardy. 

I harvested the borage for this recipe in mid-November! It was a mild November, but still, not many things were alive in my garden at that point, that’s for sure. 

This dip is the Turkish equivalent to Greek tzatziki, and is often made with blanched wild or garden greens… why not borage?

Serve it with toasted pita bread, kebabs, or with my Turkish Venison Meatball and Potato Stew.