Can borage leaves be eaten raw? The surprising truth about this herb

October 6, 2025 •

4 min read

Historically, borage has been used for centuries for its medicinal properties and mild cucumber-like flavor. However, the crucial question remains: Can borage leaves be eaten raw without concern? While young, tender leaves can be consumed raw in moderation, the safety of eating borage depends heavily on the plant's maturity and preparation method due to the presence of potentially toxic compounds.

Quick Summary

Borage leaves can be eaten raw when very young and tender, but older, bristly leaves are best cooked. The plant contains pyrrolizidine alkaloids, which are toxic to the liver, so consumption should be limited, especially for vulnerable individuals. Cooking can mitigate some concerns, and flowers and seeds are also edible.

Key Points

Harvest Young: Only the youngest, most tender borage leaves should be eaten raw, as they have fewer irritating hairs.
Toxin Warning: All borage plant parts contain pyrrolizidine alkaloids (PAs), which are liver-toxic in high amounts; young leaves and microgreens often have the highest concentration.
Cooking is Safer: Cooking mature leaves and stems softens their prickly hairs and is a safer option for general consumption.
Use PA-Free Oil: The safest way to consume borage is via certified PA-free borage seed oil, which provides anti-inflammatory benefits.
Moderate Consumption: Due to the PA content, regular or high intake of borage leaves is not recommended, and caution is advised for pregnant women and those with liver conditions.
Culinary Versatility: Edible uses for borage include raw in salads and drinks (young leaves/flowers), and cooked in soups and stuffings (mature leaves).

Borage: A Prized Culinary and Medicinal Herb

Borage, scientifically known as Borago officinalis, is an annual herb native to the Mediterranean region that has long been valued for its culinary and medicinal uses. Often called 'starflower' due to its delicate blue, star-shaped blossoms, its leaves, stalks, and flowers are all edible. With a distinct flavor that has been likened to cucumber, borage has been a traditional ingredient in drinks like Pimms, added to sandwiches instead of lettuce, and incorporated into herbal teas. In places like Italy and Germany, it is a key component in regional dishes, including sauces, soups, and pasta fillings.

Beyond its refreshing taste, borage has been a staple in folk medicine for centuries, used for everything from treating fevers and coughs to boosting morale and providing comfort. Its seed oil is particularly prized for its high content of gamma-linolenic acid (GLA), a type of omega-6 fatty acid known for its anti-inflammatory properties.

The Critical Question: Can borage leaves be eaten raw?

Whether it is safe to eat raw borage leaves is a nuanced question with a cautious answer. Yes, you can eat young, raw borage leaves, but it comes with important caveats. The edibility and safety are dependent on the leaf's maturity and the overall quantity consumed.

The Prickly and Toxic Truth of Raw Borage

As borage leaves mature, they develop a covering of fine, white-grey bristles, or trichomes, that become progressively sharper and more irritating. These can make eating mature raw leaves a scratchy, unpleasant experience. Most preparations, therefore, call for cooking mature leaves to wilt and soften these hairs.

More importantly, all parts of the borage plant contain varying levels of pyrrolizidine alkaloids (PAs), which are natural plant toxins. While the concentration is generally low, PAs are known to be toxic to the liver and can potentially be carcinogenic, especially when consumed in high doses or over prolonged periods. Studies show that the PA content is highest in emerging plants and microgreens and decreases as the leaves mature, though flowers can accumulate more PAs than leaves. For this reason, many food safety bodies and nutrition experts advise extreme caution regarding internal consumption of borage plant parts.

Nutritional profile of borage leaves

Despite the risks associated with PAs, borage leaves do offer some nutritional benefits, especially when consumed in a safe manner. They contain several valuable nutrients:

Vitamins: Rich in vitamin C, which acts as an antioxidant and immune booster. They also provide vitamin A, important for organ function and vision.
Minerals: A good source of potassium for balancing fluid levels, as well as calcium, magnesium, and iron.
Other compounds: They contain mucilage, which has soothing properties, and antioxidants that help fight free radicals.

Safe ways to enjoy borage

Given the potential risks, here are the safest ways to incorporate borage into your diet:

Harvest young: For raw consumption in salads or garnishes, always pick the youngest, most tender leaves from pre-flowering plants.
Cook mature leaves: For older leaves, cooking is the best approach. Boil them like spinach or add them to soups, stews, or pasta fillings to soften the bristly hairs.
Enjoy the flowers: The bright blue, star-shaped flowers contain PAs but are generally considered safe for use as a raw garnish in moderation, as they contain less than the young leaves.
Use borage seed oil: The oil, extracted from the seeds, is typically processed to be PA-free and is the most common and safest way to consume borage for its health benefits. Always look for certified PA-free products.
Flavor beverages: Freeze the edible flowers in ice cubes to add color and a hint of cucumber flavor to drinks.

Raw vs. Cooked Borage: A Comparison


Feature	Raw Borage (Young Leaves Only)	Cooked Borage (Young and Mature Leaves)
Safety	Small amounts are generally low-risk due to lower PA content in young leaves; long-term use not recommended.	Cooking may reduce PA levels and eliminates the prickly hairs. Safer for general consumption.
Taste	Refreshing, mild cucumber-like flavor.	Mild, spinach-like, vegetal flavor.
Texture	Tender, crisp, though with minimal fine hairs.	Soft, tender, with hairs completely softened or eliminated.
Best for	Salads, garnishes, chilled drinks.	Soups, stews, ravioli fillings, sauces, cooked side dishes.

Conclusion: Informed Choices for Borage Consumption

While you can eat raw borage leaves, it is crucial to do so with caution and moderation, limiting consumption to only the youngest, most tender leaves. For older leaves, cooking is the safer and more pleasant option due to their bristly texture and higher PA content. For maximum safety and to access the anti-inflammatory benefits, opting for certified pyrrolizidine alkaloid-free borage seed oil is the recommended choice. By understanding the risks and benefits, you can make an informed decision and enjoy this versatile herb safely.

For more detailed information on borage's health benefits and precautions, you can consult resources like Healthline.

Frequently Asked Questions

Yes, the leaves, flowers, and stalks of the borage plant are all edible. However, the leaves and stems become bristly and higher in pyrrolizidine alkaloids (PAs) as they mature, so caution and proper preparation are necessary.

Borage has a fresh, mild cucumber-like flavor. The flowers have a slightly sweeter, honey-like taste, making them a popular choice for garnishes and drinks.

Pyrrolizidine alkaloids (PAs) are natural plant toxins found in borage that can be toxic to the liver if consumed in high quantities or over a long period. Their concentration varies by plant part and maturity.

Mature borage leaves are best cooked to soften their bristly hairs and minimize potential irritation. They can be boiled like spinach, added to soups, or used in ravioli fillings.

Yes, borage seed oil is generally considered much safer. The oil is typically processed to remove the hepatotoxic pyrrolizidine alkaloids (PAs), while providing the beneficial gamma-linolenic acid (GLA).

Pregnant women, nursing mothers, individuals with liver disease, and those on certain medications like blood thinners or phenothiazines should avoid borage unless advised by a doctor. Anyone taking borage supplements should ensure they are certified PA-free.

Borage flowers are best used fresh as a garnish for salads, desserts, and drinks. They have a mild, sweet flavor and beautiful star shape that adds a decorative touch.