Known as a mood-booster, borage with its flowers was added by the ancient Romans to wine as a remedy against sadness and as a way to increase the courage of those who took it. It is a wild herb rich in Vitamin A and Vitamin C, essential minerals (such as calcium, potassium, magnesium, iron), palmitic acid, tannins and essential fat acids Omega 6 (24% gamma linolenic acid and 38% linolenic acid), that are necessary for a correct functioning of the cardiovascular system.


The shrub of borage is up to half meter high and the leaves are covered in white fuzz. The blue flowers have five petals in the shape of a star, the plant has long taping roots that reach deep into the soil. We harvest borage from our fields between November and February.

Cook it frozen in boiling water for 4 minutes

Technical information

  • pack small basin oz 44,09 | carton oz 176,37
  • IFS International Featured Standards
  • Frozen product, ready to use
  • Puglia
  • Harvest time: november - february
Borage interpreted by

Our Chefs

Borage au naturel is the perfect side dish for meat, fish or other vegetables, to add a fresh, green and tasty touch to the dish.