Borage, a delicate winter vegetable to savor in three recipes

Among the seasonal products that arrive in pantries with the cold and winter is borage, which is used both stems or stems and leaves and flowers. Normally prepared by cooking, borage broth is also very usable, both to take it as a rich hot and purifying drink, and to prepare other recipes that require a liquid to enrich them, such as stews or various dishes of rice.

The vegetable turns out tyerna and with lots of flavor and personality, which is why it is also a good complement and accompaniment to legumes.

nutritionally speaking, borage is high in vitamins A, B1, B2 C and D and also minerals like potassium, iron, magnesium and calcium. It has a high water and fiber content, which is why it is very suitable for dieters, in addition to what has already been said for its satiating effect.

A disadvantage that is generally attributed to this magnificent vegetable is the fine and hard hairs that cover its stems and leaves. For a long time chefs tried to remove them with different techniques, but the truth is that it is not necessary. As a rule, the leaves of this plant are cut and removed, unless they are small and tender, while the stems are lost during cooking.

In any case, in addition to bunches, in stores you can find borage already cleaned in trays, and also cooked and canned.

In addition to the traditional recipe for borage with potatoes, it can be prepared in other ways. Some are variations of cooked and others offer other textures or different uses. These are three possibilities

Paprika gives another color and another aroma to a classic dish. DTM

Borage Riojana


  • A kilo of fresh borage

  • 2 medium potatoes

  • 15ml olive oil

  • 2 garlic

  • A liter of water

  • Salt

  • A teaspoon of paprika de la vera in one of its presentations


In a saucepan heat water with salt. Meanwhile, clean and prepare the borage by removing the leaves and stem from the base, chopping the stems and rinsing them under the tap. Peel and chop the potatoes. When the water begins to boil, add the borage and potatoes. In a normal pot they will be done in about 30 minutes, in an express pot in 20 and in a quick pot in 7. Once cooked, drain and set aside.

In a skillet, heat the oil and sauté the minced or minced garlic over medium heat. When they become a little colored, remove from the heat and add the paprika, stirring to mix well. Return the pan to the heat and add the borage and potatoes, sautéing until the remaining water is reduced.

A delicate use for dessert of the most tender borage leaves. DTM


  • young borage leaves

  • Flour for coating

  • An egg

  • a tablespoon of honey

  • virgin olive oil

  • Sugar

  • Cinnamon.


Wash and dry very well the tender and young borage leaves, the smallest ones. In this recipe, the preliminary preparation is important in order to be able to do everything afterwards. Thus, prepare the flour, either wheat or rice, suitable for celiacs, on one plate and the beaten egg with honey on another. Heat the oil abundantly in a frying pan and leave the dish prepared with absorbent paper to eliminate excess fat.

Flour the very dry borage leaves, pass them in the egg and honey, let the excess egg drain off and in the pan. They fry quickly, so you don’t have to lose sight of them to immediately take them out at the source.

When ready to serve, sprinkle them with cinnamon powder and sugar. Instead of sugar, you can put another sweetener.

The aroma of borage, in small, easy-to-swallow spoonfuls. DTM

borage cream


  • 400g canned borage

  • a leek

  • 2 potatoes

  • 75 grams of onion

  • 40ml olive oil

  • 4 grams of salt


In a casserole, heat the olive oil and brown the onion and leek cut to the size that suits you best. Once colored, add the peeled and chopped potatoes, the borage drained from the canned juice and cover with water. Let everything cook for half an hour.

Blend in a blender until you get the finest cream possible. Put back on the heat to simmer gently for a while longer. Just before serving, adjust the salt and garnish with a drizzle of oil and a few croutons.


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