The flower has a sweet honey-like taste and as one of the few truly blue-coloured edible things, is often used to decorate desserts.
Vegetable use of borage is common in many countries. Although often used in soups, one of the better known German borage recipes is the Green Sauce (Grüne Soße) made in Frankfurt. In Italian Liguria, borage is commonly used as filling of the traditional pasta ravioli and pansoti. Average to rich soil, well-draining; allowed to dry in between waterings.