Another wild plant that is abundantly found in the Maltese countryside now (February to May) is Borage or the Starflower. This plant has an extremely long history with records of its many benefits dating back at least two and a half thousand years when Pliny, the Greek physician, recommended it for ‘gladness of the heart’. It used to be given to gladiators before they fought. Meanwhile, in Malta many an elderly person will tell you that an infusion of this herb was often used to soothe coughs. Modern research has shown that starflower seed oil contains heart healthy Gamma Linoleic Acid. Even if we ignore its health benefits, Borage is a very interesting plant when it comes to culinary uses. It is the only known common wild plant in Malta that produces edible blue flowers. Try it – pick one of the flowers and eat it there and then. The taste is a subtle mint/cucumber combination and that it is why it goes so well with many cool drinks.
Pick the flowers and use them to decorate drinks such as Pimm’s or even a gin and tonic. The flowers can of course be eaten. If you want to use them to decorate cakes a simple way to preserve them is to dip them into beaten egg white then caster sugar. Allow them to dry on greaseproof paper and you have the most elegant and dainty edible blue flowers to decorate a cake!
To soothe a tickly cough take a handful of leaves and crush them with a spoon. Pour a cup of boiling water and a spoonful of honey and drink in bed before going to sleep.
Some naturopaths use this plant to ease menopausal symptoms such as hot flushes. The research is still inconclusive but whatever the results, this plant has been used in various Mediterranean countries for centuries. In Crete for example, it is lightly boiled and served with buttered potatoes, In Liguria it is used as pasta stuffing while in Germany it is the main ingredient in ‘Green Sauce’. Here is how to prepare it: Mash two hard boiled eggs with two spoonfuls of warm olive oil. Add one cup of washed and dried fresh borage leaves. Mix in a tablespoonful of wine vinegar and mash or liquidise thoroughly. You may also add a few tablespoonfuls of parsley and salt and pepper to taste. This sauce adds interest without being overpowering to bland foods such as boiled potatoes and can be enjoyed either warm or cold.
Enjoy Maltese wild plants – there are hundreds of them and thousands of uses but please do not pick any plants unless you know exactly what you are doing as some plants are endangered and protected by law.
Moreover some wild plants can be dangerous if eaten!