• Borage microgreens ready to harvest, grown from Deliseeds seeds
  • Borage microgreens growing stage, grown from Deliseeds seeds
  • Borage - microgreens seeds for growing
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Borago officinalis

Borage - microgreens seeds

✨Crisp, cucumber-flavored microgreens with succulent stems – the “cucumber herb” that refreshes any dish.

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9,00 zł
9,00 zł
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    Crisp, cool, and completely unlike anything else in your tray — borage microgreens taste like a cucumber dream.

    Medium difficulty; large seeds need generous spacing and a weighted blackout — but reward patience with big, striking cotyledons
    No soaking required; sow straight to soil and expect germination in 2–4 days with harvest around 14–20 days
    Rich in vitamins C, A, K and folate, plus the rare anti-inflammatory fatty acid GLA (gamma-linolenic acid)
    Delivers a fresh cucumber-meets-melon flavour with a juicy, slightly velvety texture — ideal for salads, cocktails, fish dishes and soft cheeses
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    Borage microgreens ready to harvest, grown from Deliseeds seeds
    Borage microgreens growing stage, grown from Deliseeds seeds
    Borage - microgreens seeds for growing

    Details

    Crisp, cool, and completely unlike anything else in your tray — borage microgreens taste like a cucumber dream.

    Medium difficulty; large seeds need generous spacing and a weighted blackout — but reward patience with big, striking cotyledons
    No soaking required; sow straight to soil and expect germination in 2–4 days with harvest around 14–20 days
    Rich in vitamins C, A, K and folate, plus the rare anti-inflammatory fatty acid GLA (gamma-linolenic acid)
    Delivers a fresh cucumber-meets-melon flavour with a juicy, slightly velvety texture — ideal for salads, cocktails, fish dishes and soft cheeses
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Borage microgreens (also: Starflower)
    Botanical Name Borago officinalis
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Pale green to light green stems; broad oval cotyledons in fresh light green with a fine, soft fuzz of micro-hairs on the upper leaf surface
    Flavor & Texture Refreshing cucumber-like flavour with honeydew melon nuances and a subtle clean bitterness; cotyledons are crisp, juicy and slightly velvety
    Seed Count per 10g ~500 seeds (≈50 seeds/g)

    Cultivation Data

    Difficulty Medium — seeds germinate slowly and unevenly; mould risk requires careful moisture management and good airflow
    Preferred Medium Fine seed-starting soil or coconut coir; bottom watering essential
    Seeding Density (1020 tray) 35g per 1020 tray (25×50 cm)
    Seeding Density (10x10 cm) 2.8g per 10×10 cm
    Expected Yield ≈150–220g per 1020 tray at open cotyledon stage
    Soaking No soaking required; sow directly
    Blackout Days 4–6 days under weighted lid with daily moisture checks
    Watering, pH & Temp Bottom water only; pH 6.0–6.5; temperature 18–22 °C; ensure airflow to prevent mould
    Sprouting Time Germination in 2–4 days; seedlings established and lifting by day 4–6
    Harvest Time 14–20 days from sowing, at fully open cotyledon stage

    Health & Nutrition

    Vitamins Vitamins C, A, K; folate (vitamin B9); riboflavin (B2); niacin (B3); thiamin (B1)
    Minerals Potassium, calcium, iron, magnesium, manganese, zinc
    Notable Compounds Gamma-linolenic acid (GLA) — a rare omega-6 anti-inflammatory fatty acid; phenolic antioxidants; tryptophan (amino acid precursor to serotonin)
    Health Benefits Vitamins C, A and K support immunity, vision and skin health, and normal blood clotting; GLA has documented anti-inflammatory properties relevant to joint and skin health; folate supports DNA synthesis and cell development; antioxidants protect cells from oxidative stress
    ABOUT

    Borage microgreens are one of the most distinctive greens you can grow, producing broad, pale green cotyledons covered in the finest soft fuzz — a velvety surface that catches light and turns heads on any plate. Bite into one and you get an immediate hit of cool cucumber with a whisper of honeydew melon, underpinned by the faintest clean bitterness that makes them irresistible in salads, layered into wraps, or floated over chilled soups. Beyond the flavour, borage is one of very few plants whose microgreen form contains gamma-linolenic acid (GLA), a rare omega-6 fatty acid with well-documented anti-inflammatory properties not found in most greens. This is a variety that genuinely surprises every grower who tries it — grow a tray now and discover why chefs keep it as their best-kept garnish secret.

    GROWING INSTRUCTIONS
    1 Fill your tray with 3–4 cm of fine, well-draining seed-starting soil or coconut coir and level the surface with a card — borage roots love structure, and an even bed means an even crop. Lightly mist the surface until just damp but not soggy; waterlogged soil is the number one enemy of these seeds.
    2 No soaking needed — scatter seeds evenly across the soil surface at roughly 35g per full 1020 tray (about 2.8g per 10×10 cm). The seeds are large and tubular with grooved husks, so they look almost architectural as you sow them. Give each seed a little room; borage cotyledons grow large and will compete if overcrowded.
    3 Mist the seeds gently, then place a solid lid or a flat board directly onto the seeds — not a dome — and add a weight of around 1–2 kg on top. This gentle pressure encourages excellent seed-to-soil contact and dramatically improves germination. Move the tray somewhere undisturbed at 18–22 °C.
    4 Keep in blackout for 4–6 days, checking once daily to bottom-water if the soil looks dry. When you lift the lid around day 4 or 5, you will find pale, slightly squashed-looking sprouts reaching upward — this is normal and exciting. You may also see white fuzzy filaments near the seeds: these are root hairs, not mould, and a sign your crop is thriving.
    5 Once stems are lifting with purpose, remove the lid and move the tray under a grow light or bright indirect natural light. Borage does not like harsh direct sunlight at this stage — it can cause the leaves to look scorched. You will watch the cotyledons inflate and open over the next few days, shifting from yellowish-green to a confident, fresh light green.
    6 Water exclusively from below by adding water to your bottom tray — never pour water over the top of the plants. Borage's grooved seeds can harbour mould spores, and wet leaves encourage this. Keep the soil moist but not saturated, and ensure good airflow around the tray; a small fan on low is a worthwhile investment.
    7 Harvest with sharp scissors at soil level when the cotyledons are fully open and sitting proud — typically around day 14–20 from sowing. The leaves will feel slightly plump and juicy under your fingers. Harvest in the morning for peak flavour, rinse gently and pat dry, then use immediately or refrigerate in a sealed container lined with paper for up to 5–7 days.

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