Borage, also known as starflower, is an annual herb in the flowering plant family Boraginaceae. It is native to the Mediterranean region, and has naturalized in many other locales. It grows satisfactorily in gardens in most of Europe, remaining in the garden from year to year by self-seeding. The leaves are edible and the plant is grown in gardens for that purpose in some parts of Europe. The flowers are complete, perfect with five narrow, triangular-pointed petals. Flowers are most often blue, although pink flowers are sometimes observed. White-flowered types are also cultivated. The blue flower is genetically dominant over the white flower. The flowers arise along scorpioid cymes to form large floral displays with multiple flowers blooming simultaneously, suggesting that borage has a high degree of geitonogamy (intraplant pollination).
The plant contains pyrrolizidine alkaloids, some of which are hepatotoxic, mutagenic, and carcinogenic
It is a special plant used by the ancient Greeks against melancholy. This is due to the fact that it causes an increase in adrenaline production in the body. The natural tonic therefore gives self-confidence, boldness and combats melancholy. The juice of the herb, prepared from the fresh leaves has relaxing properties, is considered useful in nervous depression or mental anguish. Girls deeply in love drank a decoction of borage to reduce their crazy heartbeats. The old ladies of Corfu, however, added its leaves to the daily salad.
Borage is an annual hairy plant rich in potassium and nitrates, characteristics that give it a multitude of medicinal uses. Its leaves are eaten. It attracts bees and is bee-trophic. It has a cucumber-like smell. Its scientific name is Borago officinalis, medicinal Borage, if it belongs to the Boraginaceae family and in Corfu it is known as burantza or angouritsa (cucumber). Name in other parts of Greece: Borantza, Boratsena, Buratsino, Varatsina, Voratsene, Voratsino, Arbeta, Angouritsa. Collection: The whole plant is useful except for the roots. It grows in vegetable gardens and cultivated fields. It blooms from May to September, but we must collect it when it starts to bloom. Its flowers are emollient and soothing. It is a diuretic, appetizing, diaphoretic and cardiotonic herb. Beneficial in colds, bronchitis and pneumonia. It contains saponins, tannins, vitamin C, calcium, potassium and essential oil, it also contains fatty acids such as palmitic, stearic, oleic, eicosenoic, erucic and nervonic acids.
Traditionally, in Greece and Rome, they put its leaves in wine to make people happy. The leaves of Borage as a vegetable are always eaten fresh, because they lose their flavor and color. They have a taste reminiscent of cucumber and are eaten in salads or as a side dish. Also added to yogurt and summer fruit drinks. Its flowers, which contain the non-toxic alkaloid thesinine, have a sweet taste and are among the few edible blue flowers.
In Greece, it is included in oily food such as stuffed and dolmades. In Italy it is used to color pasta such as ravioli. In Poland it is used to flavor pickles. In Iran it is boiled and drunk as tea.
