Tag: IndianBorage

  • Elevate Your Cooking with Dried Herbs: Your Big Questions Answered (Indian Borage, Basil & Lavender)

    Elevate Your Cooking with Dried Herbs: Your Big Questions Answered (Indian Borage, Basil & Lavender)

    Maybe there is a pouch of dried Indian borage, a jar of dried sweet basil and some dried lavender sitting quietly in your cupboard. You add thyme and curry powder to almost every pot, but these herbs feel “new” and a little intimidating.

    From messages and search data, we keep seeing the same questions:

    • “Are dried herbs as good as fresh?”
    • “How much should I use so it does not taste bitter?”
    • “Can I even use herbs like Indian borage or lavender in our everyday dishes?”

    This guide brings those real questions together and answers them in one place, with a special focus on Indian borage, basil and lavender – all available as gently dried, kitchen-ready herbs in the Green Unison eShop.

    Important: this article is for everyday cooking, comfort and flavour only. It is not medical advice and it does not replace speaking to a qualified health professional about any symptoms, diagnosis or treatment.

    Q1. I see Indian borage, basil and lavender on your shop. Where do I even start?

    Let’s meet each herb in simple kitchen language.

    Indian Borage (Mexican Mint / Cuban Oregano)

    Flavour: bold, mint-meets-thyme with a hint of oregano.
    Best for: rich, savoury dishes that need a lift – beans, stews, pepper soup, sauces and marinades.
    Think of it as: a flavour “reset button” when your pot tastes flat or too heavy.

    You can get food-grade dried leaves here: Nature Powered Dried Indian Borage (Mexican Mint / Cuban Oregano) .

    Sweet Basil

    Flavour: warm, slightly sweet and soft, with that classic tomato-friendly basil aroma.
    Best for: anything tomato-based – stew, jollof-style rice, oven-baked chicken in tomato sauce, egg sauce, noodles with home-made pepper mix.
    Think of it as: your go-to partner for tomato, onions and pepper.

    Shop it here: Nature Powered Dried Sweet Basil .

    Lavender

    Flavour: floral and slightly sweet; strong in tiny amounts.
    Best for: gentle “aroma accents” – simple bakes, honey, sugar, syrups for drinks, or as a tiny twist in zobo, pap toppings or dessert sauces.
    Think of it as: vanilla’s floral cousin – use sparingly.

    Explore culinary-friendly dried lavender here: Nature Powered Dried Lavender .

    All three sit inside the Dried Herbs eShop, so you can easily add them to a single order.

    Q2. Do dried herbs really work in our kind of cooking, or are they just for “foreign” recipes?

    Short answer: yes, they work beautifully in everyday home cooking.

    Dried herbs are simply fresh herbs that have had their water gently removed. That drying step concentrates flavour, which is why cooks usually need less dried herb than fresh. For long-cooked dishes like stews, soups and slow sauces, dried herbs often perform better than fresh because they have time to rehydrate and release flavour into the pot.

    In practice, that means:

    • Your long-simmered tomato stew loves dried basil.
    • Your pot of beans or pepper soup can handle a bold herb like Indian borage.
    • Your simple sugar syrup or honey can happily hold a pinch of dried lavender.

    You do not need to change your whole menu. You are simply layering more depth, aroma and character into dishes you already cook.

    Q3. How much dried herb should I use compared to fresh?

    A common rule in cookbooks is:

    Use about 1 part dried herb for 3 parts fresh.

    In everyday kitchen language:

    • 1 teaspoon dried ≈ 1 tablespoon chopped fresh.

    Some herbs (like Indian borage and lavender) are naturally stronger, so you may need less. For a family pot (4–6 servings), here is a gentle starting guide:

    • Indian borage: about ½ teaspoon dried leaves stirred into beans, stew or pepper soup in the last 5–10 minutes of cooking.
    • Sweet basil: about 1 teaspoon dried leaves for a tomato stew or jollof-style rice; start with ½ teaspoon and adjust next time if you want more.
    • Lavender: a pinch (⅛ teaspoon or less) in a small batch of syrup, biscuit dough or dessert topping. Too much quickly becomes perfumey.

    Always start small; you can add more in your next pot when you know your preference.

    Q4. When should I add dried herbs to soup, stew or sauce?

    Timing makes a big difference.

    For long-cooked dishes (stews, beans, pepper soup)

    • Base layer: add part of your dried herb earlier in cooking so it can rehydrate and blend with the sauce.
    • Finishing layer: add a small extra pinch near the end for fresh aroma just before serving.

    Example for a tomato stew:

    1. After frying your pepper–tomato mix, add about ½ teaspoon dried basil and simmer.
    2. In the last 3–5 minutes, crush another small pinch of basil between your fingers straight into the pot for a bright aroma.

    For very strong herbs (Indian borage, lavender)

    • Indian borage: add towards the middle or end of cooking (last 5–10 minutes), especially if the pot will still simmer. It is powerful, so you do not need a long cook time for the flavour to appear.
    • Lavender: use mainly in short-cooked recipes – infusing honey or syrup, or flavouring batter for biscuits and simple cakes – and always measure tiny amounts.

    Q5. Which everyday dishes can I use Indian borage, basil and lavender in?

    Here are practical, tonight-friendly ideas.

    Dried Indian Borage in savoury dishes

    Indian borage’s mint-thyme profile makes it shine in hearty, savoury pots.

    • Beans and stews: add about ½ teaspoon dried Indian borage to a pot of beans or mixed stew in the last 10 minutes. Taste and adjust salt and acid (for example, a squeeze of lemon or lime).
    • Pepper soup: add a small pinch along with your usual pepper soup spice mix; it gives an aromatic, slightly cooling background note.
    • Marinades for fish or meat: combine crushed dried Indian borage with garlic, oil, salt and a little lemon for oven-baked fish or grilled chicken.
    • “Flat” pots that need rescue: if your sauce tastes dull, crush a small pinch between your fingers and stir in near the end of cooking. It can act like a mini flavour reset.

    You can stock up on dried Indian borage leaves here: Dried Indian Borage (Mexican Mint / Cuban Oregano) .

    Dried Sweet Basil in tomato-based favourites

    Basil and tomatoes are a classic pair across many cuisines, and the same rule works beautifully in West-African-style tomato dishes too.

    • Tomato stew for rice or yam: add about 1 teaspoon dried basil once your pepper–tomato mix has fried and the oil “comes up”. Simmer, taste, and finish with a small extra pinch if you want more aroma.
    • Jollof-style rice: stir ½–1 teaspoon dried basil into the base sauce before adding rice. It adds depth without changing the identity of the dish.
    • Egg sauce: sprinkle a pinch into your onion–pepper–tomato mix just before you pour in beaten eggs.
    • Noodles with homemade sauce: toss cooked noodles in a quick tomato-onion–pepper sauce with a pinch of dried basil and a squeeze of citrus instead of seasoning cubes alone.

    Find dried sweet basil here: Nature Powered Dried Sweet Basil .

    Dried Lavender in small sweet touches

    Lavender is powerful. In cooking, it is usually treated like a gentle background note rather than the main flavour.

    • Lavender sugar or honey: stir a tiny pinch into a small jar of sugar or honey and leave for a few days to infuse. Use in tea, on toast or over yoghurt and fruit.
    • Simple biscuits or tea loaves: add a tiny pinch to vanilla biscuit dough or a basic tea loaf mixture. Lavender loves sugar, vanilla and citrus.
    • Drink syrups: infuse a pinch into a small pot of sugar syrup, then strain and use the syrup to sweeten zobo, drizzle over fresh fruit, or stir into chilled water with lemon for a floral cooler.

    Dried lavender is available here: Nature Powered Dried Lavender .

    For extra kitchen inspiration with other herbs and teas, you can also explore herb-focused articles by searching for “peppermint”, “lemongrass” or “Indian borage” on our blog: peppermint, lemongrass, Indian borage.

    Q6. How do I stop dried herbs from tasting medicinal or bitter?

    If dried herbs have ever “slapped” you in a dish, it is usually because of one of three things:

    1. Too much at once – herbs like Indian borage and lavender are naturally potent.
    2. Added at the wrong time – some herbs taste better added early (to cook in), others near the end.
    3. No balance with salt, acid or fat – herbs need company.

    To keep flavours round and friendly:

    • Start with tiny amounts, especially for Indian borage and lavender. You can always add more next time.
    • Crush dried leaves between your fingers just before adding. This wakes up their aroma and helps them blend into the dish.
    • Balance with a pinch of salt and a dash of acid (tomato, lemon or lime) if the dish tastes “sharp herbal” rather than delicious.
    • Pair herbs with friendly bases: tomatoes, onions, garlic, citrus and mild chilli help herbs shine instead of shout.

    Q7. How should I store dried herbs, and how long do they last?

    Proper storage is one of the most common questions we see – and it makes a real difference to flavour.

    For dried herbs like Indian borage, basil and lavender:

    • Keep them in airtight jars or resealable pouches.
    • Store in a cool, dry cupboard, away from direct sunlight, cooker heat and steam.
    • Always use a clean, dry spoon to scoop from the jar.
    • As a general guide, most dried herbs keep their best flavour for 6–12 months when stored well.

    If you open a jar and the aroma is weak or dusty instead of fresh and herbal, it may be time to refresh your stock.

    You will find storage and shelf-life guidance printed on each Green Unison dried herb pack, and the resealable packaging is designed to make these steps easy.

    Q8. Can I use the same dried herbs for tea as well as cooking?

    Yes – as long as you are using culinary dried herbs from the food-grade herb range (not essential oils or cosmetic-only products).

    Examples:

    • Dried Indian borage can go into stews and also be brewed as a gentle herbal drink in small, food-like portions.
    • Dried sweet basil can flavour tomato stew and also be steeped briefly as a simple herbal infusion.
    • Dried lavender is commonly used in both tea and baking; the key is keeping the quantity low.

    If you would like detailed tea brewing steps for mint family herbs and relaxing evening cups, you can search for “mint tea” or “calming tea” on our blog: mint tea articles.

    In this particular guide, we are focusing mainly on cooking, so we recommend:

    • Treat tea from dried herbs like a light, food-like drink.
    • Keep daily amounts moderate, especially with stronger herbs.
    • Always talk to a health professional if you plan to drink any herb regularly for specific health reasons.

    Q9. Is there anyone who should be more careful with herbs?

    Even though we are talking about food-like use, it is still good to stay on the safe side:

    • If you are pregnant, breastfeeding, managing a health condition or taking regular medication, check with a qualified health professional before using herbs like Indian borage or lavender regularly as tea or strong infusions.
    • Avoid giving concentrated herbal teas to babies and very young children unless a paediatric professional has advised it.
    • If you ever notice unusual reactions after using any herb, stop and seek proper medical advice.

    Used in normal culinary amounts in food, these herbs are typically enjoyed as part of everyday meals in many cultures. The key is moderation, variety and listening to your body.

    Dried Herb Quick-Start Cheat Sheet (Family Pot)

    Save or print this as a one-page guide for your kitchen. You can also turn it into a downloadable PDF or image in your media library.

    HerbFlavourHow much?* (4–6 servings)When to addGreat in
    Indian borageBold mint–thyme½–1 tsp dried leavesLast 5–10 mins of cookingBeans, stews, pepper soup, fish/chicken marinades
    Sweet basilWarm, sweet, tomato-friendlyAbout 1 tsp dried leavesHalf early in sauce, small pinch at the endTomato stew, jollof-style rice, egg sauce, noodles
    LavenderFloral, sweet, very strongPinch (⅛ tsp or less)Short-cooked recipes, syrups, battersBiscuits, syrups for zobo, honey or sugar jars

    *These are gentle starting points. Always adjust to your own taste.

    Ready to turn those jars into real flavour?

    If this guide has sparked ideas for your next pot, here are easy next steps:

    Little herbs, big flavour – one pinch at a time. 🌿

  • Indian Borage: The “Emergency Herb” Your Home Garden Should Never Be Without

    Indian Borage: The “Emergency Herb” Your Home Garden Should Never Be Without

    Some plants are just pretty.
    Indian borage is pretty and practical.

    This thick, velvety herb sits quietly on a balcony or windowsill… until there’s a mini “emergency” at home:

    • Heavy meal sitting like a stone in your stomach
    • Stuffy air after a long, dusty commute
    • Soup or sauce that somehow tastes flat, even after all that effort
    • A room that smells a bit “closed” just before guests arrive

    That’s when this bold, mint‑meets‑thyme leaf becomes the hero of the story.

    In this guide, we’ll walk through five simple, everyday “emergency” uses of Indian borage you can try at home, using:

    Along the way, we’ll keep everything science‑aware, gentle and realistic—no miracle claims, just smart ways to use a very aromatic herb.

    Meet Indian Borage (Mexican Mint / Cuban Oregano)

    Indian borage (Plectranthus amboinicus) is a member of the mint family with thick, succulent leaves and a strong aroma that sits somewhere between mint, oregano and thyme. It’s also known in many places as Mexican mint, Cuban oregano, country borage or broad‑leaf thyme.

    Researchers have found that the leaves are rich in essential oils (like thymol and carvacrol), flavonoids and other polyphenols with antimicrobial and anti‑inflammatory activity in laboratory and animal studies.

    That doesn’t turn it into a medicine on its own—but it does help explain why so many cultures traditionally reach for this herb in teas, steams, rubs and home cooking.

    Important: All ideas in this article are for everyday comfort, flavour and home care. They do not replace professional medical advice, diagnosis, treatment or emergency care.

    1. A Quick “Comfort Cup” When the Air Feels Heavy

    You know that feeling when the weather swings, dust is everywhere, and your chest or throat feels a bit “tight” and uncomfortable?

    That’s one of the classic moments people reach for Indian borage tea.

    How to brew a gentle Indian borage tea

    You can use either dried or fresh leaves:

    With dried leaves

    • Add 1 teaspoon of Dried Indian Borage Leaves to 250 ml of freshly boiled water.
    • Cover and leave to steep for 4–6 minutes.
    • Strain, then sweeten lightly if you like (honey, date syrup or plain sugar).
    • Sip slowly while warm.

    With fresh leaves

    • Rinse 2–3 medium leaves from your Indian Borage Seedlings.
    • Tear gently to help release the oils.
    • Brew as above, steeping for about 5 minutes before straining.

    Why this cup makes sense

    • Warm herbal drinks are a traditional way to bring comfort and moisture to the throat and chest.
    • Lab studies on Plectranthus amboinicus show essential oil and extract components with antioxidant, antimicrobial and anti‑inflammatory activity, which may help explain why this herb is used historically for respiratory discomfort.

    That doesn’t mean this tea “treats” any illness—but as a caffeine‑free comfort drink, it earns its place in the evening routine.

    Safety first

    • Keep portions moderate (1–2 cups a day as a food‑like drink for most healthy adults).
    • If you’re pregnant, breastfeeding, have a health condition or take medication, talk to your health professional before drinking any herb regularly.
    • For high fever, chest pain, difficulty breathing or symptoms that don’t improve, seek proper medical care quickly.

    For more tea inspiration with mint family herbs, you can also check out our guide:
    Brewing Bliss: A Guide to Mint Herbal Tea from Dried Leaves.

    2. An Aromatic Steam Bowl for Stuffy, Stale Air

    Sometimes the house feels heavy—maybe after harmattan dust, smoke from nearby cooking, or a long day with windows closed. A simple herbal steam bowl can feel like a mini spa for your nose and face.

    How to make an Indian borage steam bowl

    You’ll need:

    • 1–2 teaspoons Dried Indian Borage Leaves
    • Or a small handful of fresh leaves
    • A heat‑proof bowl
    • Hot (not violently boiling) water
    • A towel

    Steps

    1. Place the leaves into the bowl.
    2. Pour in enough hot water to half‑fill the bowl.
    3. Let it cool for 1–2 minutes so the steam is warm, not scalding.
    4. Sit comfortably, lean over the bowl at a safe distance and drape a towel loosely over your head.
    5. Breathe in the aromatic steam for 5–10 minutes, taking breaks if it feels too warm.

    You’re simply using the strong, mint‑thyme aroma as a comfort ritual—similar to how people use menthol rubs or minty steams—without claiming to “treat” anything.

    Very important safety notes

    • Keep hot water far away from children and pets.
    • This is not for babies or toddlers.
    • Do not press your face too close to the water; steam burns are real.
    • If you feel dizzy, too hot or uncomfortable, stop immediately.

    3. A “Heavy Meal Helper” After Starchy or Oily Food

    Big plates of swallow, rice, beans or rich sauces are comforting—but sometimes leave you feeling heavy or bloated.

    Indian borage has a long history in traditional systems as a culinary herb used after heavy meals, especially in teas and spiced dishes.

    Two simple ways to use Indian borage around meals

    a) Light after‑meal sip

    After a heavy or late dinner:

    1. Brew a small cup of Indian borage tea (as in Section 1).
    2. Sip slowly, instead of reaching straight for fizzy drinks.

    The warm, aromatic drink encourages you to slow down, sit upright and give your stomach time to settle—simple lifestyle habits that make a practical difference on their own.

    b) Add it directly into your cooking

    Indian borage’s bold flavour stands up well in:

    • Beans and stews
    • Pepper soups
    • Marinades for fish and meat
    • Oily sauces that need more “lift”

    Try:

    Start small—this herb is strong—and adjust to taste.

    Again, this is about flavour and comfort, not treatment. If you often feel pain, burning, or severe discomfort after meals, get proper medical checks rather than self‑treating with herbs.

    4. Emergency Flavour Rescue for “Flat” Pots

    You’ve added onions, garlic, stock, pepper… yet the pot still tastes somehow flat. Before you give up, Indian borage can act like a tiny emergency reset for savoury dishes.

    The leaf flavour is minty with a thyme‑like depth, thanks to aromatic compounds that give it a strong, herbal punch.

    How to use Indian borage as a flavour fixer

    For stews, beans and sauces

    • Crush a pinch of Dried Indian Borage Leaves between your fingers.
    • Stir into the pot in the last 3–5 minutes of cooking.
    • Taste, then adjust salt or acid (a squeeze of lemon or lime) as needed.

    For roasted or grilled foods

    • After cooking, drizzle a little Indian Borage Infused Oil over:
    • Roasted yams, potatoes or plantains
    • Grilled fish or chicken
    • Toasted bread or flatbreads

    That last‑minute drizzle behaves like a finishing sauce, lifting the aroma right before serving.

    If you enjoy this style of flavour “rescue”, you might also like our minty kitchen ideas in:
    Elevate Your Lifestyle with Mint Ice Cubes—and Support a Greener Planet.

    5. Living Air Freshener and Mood‑Lifting Balcony Buddy

    Indian borage doesn’t only belong in the kitchen. With its thick leaves and strong scent, it makes a lovely living air freshener for small spaces.

    Simple ways to use the plant around the home

    • Balcony or window box:
      Keep a pot of Indian Borage Seedlings near a window or balcony rail. When the breeze blows through the leaves, the scent gently circulates.
    • Hand “scent swipe”:
      Before guests arrive, lightly rub a clean leaf between your fingers and brush your hands over curtain edges or around the balcony railing. The herb ensures a subtle, herbal scent without synthetic sprays.
    • Herbal corners:
      Combine Indian borage with other aromatic plants like mint and marigold so your home garden does double duty: beautiful, fragrant and more attractive to helpful insects like pollinators.

    For more ideas on using aromatic plants as natural helpers, you can read:

    Natural scent is powerful, but still just one layer. For proper pest and mosquito control, keep using nets, covered drains and other proven methods.

    Growing Your Own “Emergency Herb” Kit

    You don’t need a big backyard to enjoy Indian borage. A sunny balcony, corridor corner or bright kitchen window is enough.

    Start with seedlings

    Our Indian Borage Seedlings are:

    • Raised with clean water and chemical‑free practices
    • Grown and packed in Iperu Remo, Ogun State, with fast delivery to major cities
    • Already strong enough to transplant into pots or beds

    Basic care

    • Light: Bright light with a few hours of sun daily.
    • Water: Let the top of the soil dry slightly before watering again—this plant doesn’t like constantly soggy roots.
    • Pruning: Regularly pinch off growing tips; it keeps the plant bushy and gives you fresh leaves to use.

    Stock the pantry too

    For days when rain is heavy, or you can’t step outside to cut fresh leaves, keep shelf‑stable options on hand:

    Together, the live plant plus pantry products give you a simple Indian Borage toolkit that covers flavour, comfort and home fragrance.

    Frequently Asked Questions About Indian Borage

    1. Is Indian borage the same as ordinary borage?

    No.

    • Indian borage is Plectranthus amboinicus, part of the mint family, with thick, fuzzy leaves and a strong, oregano‑like aroma.
    • Common borage (Borago officinalis) is a different plant with blue star‑shaped flowers and a cucumber‑like taste, often used for its seed oil.

    This article is about Plectranthus amboinicus, the one sold as Indian borage / Mexican mint / Cuban oregano in our shop.

    2. Can I drink Indian borage tea every day?

    Used like a culinary herb in small, food‑like amounts, Indian borage tea is generally considered safe for most healthy adults in traditional use.

    However:

    • There aren’t many long‑term human studies.
    • If you’re pregnant, breastfeeding, managing a health condition, or taking regular medication, speak to a qualified health professional before using it daily.
    • Stop immediately and seek help if you notice any unusual reactions.

    3. Can children take Indian borage?

    Many families traditionally give mild herbal teas to older children, but safety depends on age, health history and dose.

    We recommend:

    • Avoiding herbal teas in babies and toddlers unless specifically guided by a paediatric professional.
    • For older children, use very weak tea, and only occasionally, after checking with a health practitioner who knows the child’s history.

    4. I’m pregnant or breastfeeding. Is Indian borage safe for me?

    Scientific data in pregnancy and lactation is limited. Some sources recommend caution with concentrated herbal use in these stages.

    It’s best to:

    • Treat Indian borage as a normal culinary herb only, in small quantities,
    • Avoid heavy or long‑term self‑medication with any herb, and
    • Ask your doctor or midwife before using Indian borage regularly as tea or steam.

    5. How many leaves should I use in cooking?

    For a family‑sized pot (4–6 servings):

    • Start with ½–1 teaspoon dried leaves or 2–3 fresh leaves, chopped.
    • Taste, then add a little more if you want a stronger flavour.

    It’s easier to add more later than to fix an over‑herbed pot.

    Ready to Give Indian Borage a Home?

    If you’ve been curious about this bold little herb, now is a good time to add it to your home routine—gently, safely and deliciously.

    Here’s how to get started:

    Browse more nature‑powered goodies on greenunison.com, or explore our full herb range via our WhatsApp catalogue:
    👉 https://wa.me/c/2348103043789

    Want personalised help choosing what to order?

    👉 Chat with us on WhatsApp

    Let Indian borage earn its spot as the “emergency herb” in your home—quietly waiting in its pot or jar, ready for those little moments when you need comfort, flavour or freshness in a hurry.