borage

American  

[bawr-ij, bor-, bur-] / ˈbɔr ɪdʒ, ˈbɒr-, ˈbɜr- /

noun

1. a plant, Borago officinalis, native to southern Europe, having hairy leaves and stems, used medicinally and in salads.

2. any of various allied or similar plants.

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borage British  

/ ˈbʌrɪdʒ, ˈbɒrɪdʒ /

noun

1. a European boraginaceous plant, Borago officinalis , with star-shaped blue flowers. The young leaves have a cucumber-like flavour and are sometimes used in salads or as seasoning

2. any of several related plants

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Etymology

Origin of borage

1250–1300; Middle English burage < Anglo-French borage, bo ( u )- rache, Middle French bourage < Vulgar Latin *burrāgō ( Late Latin burra hair stuffing + -gō noun suffix)

Example Sentences

For example, one concept that I borrowed from Chinese medicine is eating according to the seasons — when it’s cold outside, it is best to eat “cooling foods” such as borage.

From Salon • Jan. 31, 2024

He said herbs with bigger leaves generally do better in lower-light conditions so he recommends things such as basil, mint and Italian flat-leaf parsley, borage and comfrey.

From Seattle Times • Aug. 25, 2023

Residence halls sit in groves of acacia and borage.

From The Guardian • Feb. 20, 2020

Onal-Urel doesn’t have the luxury to tinker obsessively with her food, like those tweezer chefs with the Michelin stars and the borage blossoms strategically placed on their plates, like diamonds set in a ring.

From Washington Post • Sep. 3, 2019

Pick two handfuls of parsley from the stems, half the quantity of spinach, two lettuces, some mustard and cresses, a few leaves of borage, and white beet leaves.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849