OriginThe cucumber herb with the blue star flower
„I, borage, always bring courage“ – the medieval rhyme is older than any study, and it describes exactly what the plant has stood for for centuries: a sip of joie de vivre from the farmer’s garden.
Borage originates from the eastern Mediterranean and Asia Minor and likely arrived in Central Europe via monastery gardens – Hildegard von Bingen knew it, and it is naturally included in 16th-century herbals. Its German alternative name says it all about its flavor: cucumber herb. Anyone who rubs a young leaf between their fingers and tastes it will detect a hint of fresh cucumber with a salty note – astonishing, because botanically, there is no relation whatsoever.
The plant is an annual self-seeder: once established in the garden, it returns on its own every year. It grows to knee- to hip-high, is covered all over with stiff bristles – hence the family name Boraginaceae (borage family) – and bears its five-pointed, star-shaped flowers from May until autumn. These flowers open a vibrant sky blue and change color to pink or violet with age, due to a shift in the pH level within the flower tissue. Borage is one of the most productive nectar-producing plants for bees and bumblebees; beekeepers sow it intentionally, and the light, mild borage honey is well-known in England.
Culinary-wise, it has a firm place, especially in the Frankfurt Green Sauce, where it is one of the seven prescribed herbs – alongside parsley, chives, chervil, cress, salad burnet, and sorrel. In Liguria, it is used to fill borage Ravioli, in Spain they are borraja In Aragon, borage is cooked as a vegetable in its own right, and in England, the blue flower traditionally floats in Pimm's. Today, borage is primarily cultivated not for cooking, but for its seeds: these are pressed to produce borage seed oil, one of the richest plant sources of gamma-linolenic acid.
To useWhat borage does for you - and what it doesn't
Here you have to clearly separate two things, otherwise it will go wrong. herb Borage leaves and flowers are a culinary herb with a long history in folk medicine: diaphoretic, diuretic, "blood purifying," and mood-enhancing. There are no reliable clinical studies to support any of these claims, only tradition. And there is a very specific reason why modern assessments remain cautious: borage contains Pyrrolizidine alkaloids (PA), a group of substances that can damage the liver in larger quantities and over a long period. The German Federal Institute for Risk Assessment therefore explicitly advises against consuming borage leaves regularly or even as tea.
The seed oil Borage oil is a completely different matter. It contains around 20 percent gamma-linolenic acid (GLA) – more than evening primrose or hemp oil – and is refined, which removes the pyrrolizidine alkaloids; reputable suppliers declare it as PA-free or low in PA. GLA is an omega-6 fatty acid from which the body produces anti-inflammatory messenger substances. That sounds promising, and it's well-documented in the lab. However, the picture is less clear in humans: A large Cochrane review on atopic dermatitis in 2013 concluded that borage and evening primrose oil, when taken orally, are no more effective than a placebo. For rheumatoid arthritis, there are small studies with positive signals, but no large enough data to support a recommendation.
Frankly, borage is primarily one thing: an excellent, seasonal culinary herb with a distinctive cucumber flavor and a flower that enhances any dish. Those who treat it this way—fresh, raw, in manageable quantities, for a few weeks each year—utilize its full potential and avoid its problematic aspects. And those seeking gamma-linolenic acid should opt for the seed oil, knowing that it's a lab-tested value, not a guaranteed health benefit.
IngredientsThis is what's in borage
The cucumber flavor of the leaves comes from Mucilage, silica, potassium and nitrate salts That's why borage has a slightly salty taste. It also contains tannins, rosmarinic acid, and a good amount of silica, which the plant needs for its bristles.
The material that determines the assessment is the Pyrrolizidine alkaloidsBorage contains primarily lycopsamine, intermedin, amabilin, and supinin, predominantly in the leaves and significantly less in the flowers. The content varies considerably depending on the variety, location, and harvest time, making it difficult to define a reliable "safe amount." The German Federal Institute for Risk Assessment (BfR) therefore works with a conservative guideline for daily intake from all sources and advises caution with borage leaves—especially for children, pregnant women, and breastfeeding mothers. It's important to put this into perspective: A serving of green sauce in spring is no cause for concern; however, drinking a cup of borage tea daily for several months would be.
The seeds Borage oil contains 28 to 38 percent oil, and this oil consists of approximately one-fifth gamma-linolenic acid, along with linoleic acid, oleic acid, and smaller amounts of erucic acid. Cold-pressed, unrefined borage oil may contain residual amounts of pyrrolizidine alkaloids – when purchasing supplements, look for the label "PA-free" or "tested low in PA.".
Enhanced combinationsWhat makes borage stronger
Borage is a fresh herb. Everything that makes it stronger has to do with cold temperatures, raw food, and short transport routes – heat and storage take all of that away from it.
Parsley, chives, chervil, cress, salad burnet, sorrel: In this round, borage provides the cool cucumber note that makes the sauce light.
The mucilage combines with dairy products to create a velvety texture - herb quark, dip, cold sauce.
A double cucumber flavor, once from the fruit, once from the leaf - add dill and a squeeze of lemon, and the summer salad is ready.
The flowers contain fewer PAs than the leaves and are visually unbeatable: in ice cubes, on cream cheese, in salad, candied on cake.
Chopped young leaves can be added at the end to scrambled eggs or an omelet filling - similar to chives, but fresher.
When it comes to gamma-linolenic acid, refined seed oil is the way to go - store in a cool, dark place and consume quickly, as it oxidizes rapidly.
What contradicts itselfIt's best to avoid these combinations.
Because of the pyrrolizidine alkaloids, borage remains a seasonal herb in small quantities - not a daily handful throughout the summer.
The BfR advises against exactly this: Hot water dissolves the alkaloids well, and tea is usually drunk regularly.
Pyrrolizidine alkaloids pass into breast milk and put a greater strain on the still immature liver - avoid them completely.
The leaves wilt into a slimy green and completely lose their cucumber flavor. Always add them after cooking.
Older leaves are rough like sandpaper and unpleasant in the mouth - only harvest the young, soft leaves from the center.
Gamma-linolenic acid can slightly inhibit blood clotting; caution is also advised regarding evening primrose and borage oil in cases of seizure disorders and certain psychotropic drugs.
To which courtWhere he belongs
- Frankfurt Green SauceSeven herbs finely chopped in sour cream, yogurt, hard-boiled egg and oil - served with boiled potatoes and beef.
- herb quarkJunge Blätter fein geschnitten unter Topfen mit Schnittlauch, Salz und einem Löffel Sahne.
- Cucumber salad with borageCucumber slices, borage leaves, dill, yogurt-lemon dressing - the cucumber reimagined.
- Ravioli alla borragineLigurian filling of blanched borage, ricotta and Parmesan - the only exception to the raw food rule.
- Flowers in an ice cubeOne flower per compartment, fill with water, freeze - for lemonade and summer drinks.
- Candied flowersBrush flowers with egg white, roll in fine sugar, let dry - for cakes and desserts.
- Borraja aragonesaSpanisch: die geschälten Stiele gekocht, mit Erdäpfel und Olivenöl serviert.
- Herb butterFinely chopped leaves with soft butter, lemon zest and salt - for fish and roasted vegetables.
- Green spring soupCold stirred herb soup: Add borage only after puréeing and cooling.
- Pimm's and punchThe classic blue flower in a glass - the English summer in one ingredient.
As a home remedyBorage oil for dry skin
Oil treatment with borage seed oil
- Buy a refined borage seed oil that has been explicitly tested as PA-free or low in PA - small bottle, dark glass, refrigerated storage.
For dry, tight, flaky skin – forearms, shins, hands after winter. Topical application is straightforward, and gamma-linolenic acid is a component of the skin's own barrier lipids. However, the situation is different when taken orally for atopic dermatitis: The large Cochrane review from 2013 concluded that borage and evening primrose oil, when swallowed, are no more effective than a placebo. This is a laboratory finding that has not been confirmed in practice – and that needs to be said honestly.
Apply a few drops to damp skin after showering as often as you like. The oil oxidizes quickly: store in a cool, dark place and use within a few months; if it smells rancid, discard it. For weeping, inflamed, or extensively affected skin areas, please consult a doctor instead of attempting self-treatment.
Ayurveda & TCMWhat the old systems say
Ayurveda
Borage is not a classic Ayurvedic plant—it doesn't appear in the ancient texts because it wasn't native to India. If one were to classify it according to its properties, it would be cool, moist, and light: Pitta-reducing, but rather unfavorable for Kapha types in larger quantities. Modern Ayurvedic practices occasionally use it in this way, but this is a transfer of principle, not a traditional application—and it doesn't replace the caution required regarding pyrrolizidine alkaloids.
Traditional Chinese Medicine
Even in Traditional Chinese Medicine, borage has no specific place in the Materia Medica; it is absent from the classic pharmacopoeias. Based on its characteristics—cooling, moistening, slightly salty—it would be classified there as an herb that clears heat and generates fluids, thus being used more for dry heat than for cold. We state this honestly here, rather than inventing a tradition that doesn't exist.
Warning noticesWhen you should be careful
Please note
- Pyrrolizidine alkaloids: Borage herb contains PAs, which can damage the liver in larger quantities and over longer periods - use sparingly, seasonally, and never as a permanent product.
- No tea: The Federal Institute for Risk Assessment explicitly advises against borage leaf tea and infusions.
- Pregnancy, breastfeeding, children: Avoid them completely - PAs pass into breast milk and put a greater strain on the immature liver.
- Liver diseases: Avoid borage herb if you have existing liver problems or are taking medications that put a strain on the liver.
- Seed oil: May slightly inhibit blood clotting; consult a doctor beforehand if taking blood thinners, before surgery, or if suffering from seizures.
- Confusion: Borage belongs to the borage family, like comfrey - when collecting, identify it with certainty and only eat plants that have been clearly identified.
This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.
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SourcesWhat is this based on?
- Federal Institute for Risk Assessment (BfR): Pyrrolizidine alkaloids in food - updated risk assessment, Statement 2020; see also the information on borage as a foodstuff.
- EMA/HMPC: Public statement on contamination of herbal medicinal products with pyrrolizidine alkaloids, European Medicines Agency 2016.
- Bamford JTM et al. Oral evening primrose oil and borage oil for eczema. Cochrane Database of Systematic Reviews 2013; CD004416.
- Blaschek W (ed.): Wichtl - Herbal drugs and phytopharmaceuticals. 6th edition 2016, monograph Boraginis herba/flos.
- USDA FoodData Central: Borage, raw.
