The most common use of borage leaves is as a stuffing for ravioli or tortellini or simply chopped and added to an omelette. Borage leaves are also excellent fried in batter.
Borage infusions provide a fantastic blood purifier and are an efficient cough remedy.
The Romans associated this herb with the virtue of reinforcing ones courage.
Those who carried a twig of flowering borage, ate the leaves and drank borage infusions were considered to be more courageous and to have an extra edge.