A mucilaginous plant of genus Borago B officinalis which is used esp in France as a demulcent and diaphoretic
- hairy blue-flowered European annual herb very long used in natural medication and eaten natural as salad vegetables or prepared like spinach
- an herb whose leaves are accustomed to flavor sauces and blows; young leaves is consumed in salads or prepared
- A mucilaginous plant of the genus Borago (B. officinalis), which is used, esp. in France, as a demulcent and diaphoretic.
a natural herb, also known as the starflower, that has long been useful for medicinal purposes. Borage is rich in gamma linolenic acid (GLA), a vital fatty acid.
flowering plant used in salads, mid-13c., from Anglo-French, Old French borage (13c., Modern French bourrache), from Medieval Latin borrago. Klein says it is in the end from Arabic abu arak, actually "the daddy of perspiration," so-called by Arab doctors for its influence on people. But OED says it is from Latin borra "rough hair, short-wool," in mention of the texture regarding the vegetation.
A European natural herb with blue blossoms, downy leaves and a slight cucumber flavor. The blossoms and leaves may be included with cold products or used in salads. Since the leaves have a somewhat hairy surface, they should be carefully chopped before increasing salads. The leaves could also be used to taste teas and vegetables, and the blossoms are good when candied.
(n.) A mucilaginous plant associated with genus Borago (B. officinalis), which is used, esp. in France, as a demulcent and diaphoretic.
Thus in borage it is rotate, tubular in comfrey, funnel-shaped in hounds-tongue, and salvershaped in alkanet (Anchusa); the throat is often closed by scale-like outgrowths from the corolla, forming the so-called corona.