Health Benefits of Borage: soothes the mucosa, reduces fever, and helps weight loss

Besides the many health benefits of borage, it is an unassuming and little-known Mediterranean green leafy vegetable that rewards those with the patience to remove the tiny hairs on its leaves and stalks with its delicate flavor and significant medicinal effects.

health benefits of borage
Health benefits of borage

Borage Scientific Facts

  1. Scientific name – Borago officianalis L.
  2. French – Bourrache.
  3. Spanish – Borraja.
  4. German – Borretsch.
  5. Description – Leaves and stalks of the borage, an annual herbaceous plant of the botanical family Boraginaceae, which grow from 7.87 inches to 15.75 inches.
  6. Environment – Native to the Mediterranean region where it is cultivated. It is also found wild.

Health Benefits of Borage

This vegetable’s carbohydrate, fat, and protein content is minimal; consequently, it contains few calories. It is rich in mucilage, which soothes the mucosa, and mineral salts, particularly potassium.

Its most important properties are sudorific (causes perspiration), diuretic, and depurant (purifier). Although these effects are more pronounced in the FLOWERS, which are used in infusion, the stalks and leaves are also effective. Cooked and eaten with its broth, borage is recommended particularly in the following cases:

Viral infections such as flu and eruptions associated with fever (German measles, etc.). Borage helps eradicate blood impurities through sweat and urine, provides mineral salts, aids rehydration, and helps decrease fever.

Upper respiratory infections, such as pharyngitis, bronchitis, and colds. It soothes the mucosa and helps expectoration.

Renal disorders (nephritis, kidney stones), gout, arthritis, and obesity because of its diuretic and purifying (depurant) action.

How to use and Prepare Borage

  1. Cooked – Borage should not be overcooked. Of course, it should be eaten with its cooking broth. It combines very well with potatoes.
  2. Raw, in salad – Only the sprouts and very young leaves are used, harvested before the plant buds.
  3. Fresh juice – This is prepared from tender leaves. A half-glass may be drunk each morning as a depurant (purifier).

REFERENCES

George D. Pamplona-Roger, M.D. “Encyclopedia of Foods and Their Healing Power.” George D. Pamplona-Roger, M.D. Encyclopedia of Foods and Their Healing Power. Trans. Annette Melgosa. Vol. 2. Chai Wan: Editorial Safeliz, 2005. 358. Print. [health benefits of borage]

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