Italian brand Piccolo offers select seeds for urban gardens, designed for pot growing: compact, dwarf varieties, suitable for terrace garden spaces, all lovingly packaged in sustainable and completely recyclable materials. Choose from our selection of edible flowers and herbs.

Borage, also known as starflower, is an edible ornamental and medical plant, the praises of which have been sung by some of the most famous herbalists in history. John Gerard’s Herball includes –the saying Ego borago, gaudia semper ago, meaning ‘I, borage, bring always courage’. And, according to Pliny the Elder, when borage leaves and petals are put into wine, it ‘makes men and women glad and merry, and drives away all sadness, dullness and melancholy’. With such commendations, it’s no surprise that the Blue and White Flowered Mix variety has became a favourite in modern mixology, being used to garnish cocktails such as the gin-based Pimm’s Cup.

LATIN NAME: Borago officinalis
NAME: Borage
VARIETY: Blue and White Flowered Mix
QUANTITY: 50 seeds
PLANT SIZE: Height 60 cm Width 30 cm
CONTAINER SIZE: Height 30 cm Width 30 cm
COMPANION PLANT: Tomatoes, peppers, eggplants, strawberries, cucumbers, salads.

SOWING: Indoor Feb-Mar Outdoor Apr-June
TIMING: Germination 7-15 days Harvesting 50-70 days
SPACING: When sowing 3-5 cm; Depth 3 cm When thinning 10-15 cm
GROWING: Sunlight Full sun to partial shade Soil Well-drained, light and moist soil
Watering Regular, moderate watering. Feeding: No fertilizer or compost addition is necessary
CARING: Expert tip Do not fertilise because this will promote leaf growth and suppress flowering. Dead-heading or picking the flowers will prolong blooming.
SUPPORTING: Pollinators. Attracts bees and butterflies.
PESTS: Repels tomato pests.

Pick borage petals and leaves in the cool morning air when the flowers have just opened. Cut young, tender leaves in their first stage for culinary use.
Medicinal properties Among its many other benefits, borage is said to make a great restorative tea for curing hangovers!
How to eat:
Culinary use of borage is common in the Mediterranean region. In Spain, perhaps the world leader in borraja cookery, you can eat the plant stir-fried with garlic and oil or cooked into crunchy crespillos. In Italy, the leaves are used to fill traditional ravioli. The flowers, whether fresh or candied, also make a beautiful decoration for desserts and cakes.