Borage

Borage is an annual herbaceous plant scientifically known as Borago officinalis, whose leaves and flowers are commonly used in traditional cooking. With a mild, slightly cucumber-like flavor, borage is a versatile ingredient that adds freshness and texture to stews, soups, salads, and pottages.

Native to the Mediterranean basin, borage has been cultivated and consumed in Spain, Italy, and other European countries for centuries. In Latin America, although less common, it is known and used in some rural areas, especially in homemade preparations and ancestral recipes.

Regarding its properties, borage is rich in vitamins A and C, as well as minerals such as iron and calcium. Furthermore, it has a high content of mucilage and antioxidants, which helps improve digestion and promotes cardiovascular health.

In different Latin American countries, borage may be known by several synonyms, among which the most notable are: borrajón (in Mexico), borrajita, or simply borrage. However, "borraja" is the most widely used term in most Hispanic recipes.

In summary, borage is an excellent ingredient for those looking to add a fresh and nutritious touch to their dishes, especially in traditional Mediterranean preparations and in some Latin American variations.