Borage
Borago officinalis — Boraginaceae
Italiano: Borragine — Burrana
Description
Borage (Borago officinalis) belongs to the Boraginaceae family and is native to Europe. It thrives in Gardens, Orchards, Roadsides, Fields environments across regions including Italy, France, Germany, Spain. Botanically, Borage is leaves cooked pies pasta. Flowers salad decoration. Sardinian iconic.. It is also known locally as Burrana. The edible parts include Leaves, Flowers. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during April, February, March, May, November and October. Nutritionally, Borage stands out for its Vitamin K (80.0mg, 67% DV), Vitamin C (15.0mg, 17% DV) and Iron (2.5mg, 14% DV). It also provides 1.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Borage offers a Cucumber fresh flavor profile. Cooked mandatory leaves flowers raw. Common culinary applications include pies, flowers salad, risotto. Popular preparations include Borage pie, Borage risotto, Sauteed greens with garlic, Wild green pesto. For storage, fresh 2d. Safety note: Pyrrolizidine alkaloids trace do not eat raw large quantities. Antinutrient content is moderate pyrrolizidine alkaloids. Safe lookalike species include Comfrey Symphytum. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Borage pie
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: pies, flowers salad, risotto Storage: Fresh 2d
Recipes
- Borage pie
- Borage risotto
- Sauteed greens with garlic
- Wild green pesto
- Leafy green soup
- Wild winter pesto made from Borage
- Traditional Borage soup
- Borage and potato frittata
