Borage is the most representative plant of the Boraginaceae family. The stalk and leaves of this kind of plants are usually covered with hair. The family includes more than 150 genera and 1,500 species that grow up spontaneously in all template and subtropical regions of the world. They are especially abundant in the Mediterranean basin.
Nowadays, in countries like France and Italy, borage is considered a luxury vegetable, and dishes made from it are presented as an authentic delicacy in the most prestigious restaurants. In the northern of Spain, on the banks of the Ebro River in the provinces of Navarra and Aragon, there are plenty of irrigated lands dedicated to the cultivation of borage.
In that zone of the country, the plant is particularly appealing in winter, the best season for its cultivation, even though fresh borage can be purchased in the market all year round.
The best quality plant is one with fresh, tender and intact leaves, with a shiny and uniform green colour. Borages with very rough leaves and thick, fibrous and yellowish stalks are not a good choice nor those with too soft and wilted leaves.
As it is a highly perishable vegetable, it should be kept in the fridge inside a perforated plastic bag. It should not be washed until the very moment it is going to be cooked.
It is sold fresh, frozen and canned.
Borage with low-temperature poached eggs and Iberian ham
- Type of dish: Vegetables
- Temperature: Hot
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