Borage (B. officinalis L.) is a hairy annual herbaceous plant of the Boraginaceae family native to Europe and North Africa widely spread in many Mediterranean countries. This plant was cultivated throughout the world traditionally for culinary and folk medicinal uses ( Hassan Gilani et al., 2007). Borage has been defined as a “power food” of the future because of its content on unsaturated fatty acids ( Río-Celestino et al., 2008). Leaves, stems and flower are eaten raw or cooked according to regional recipes and traditional local culinary uses. The basal leaves and the aerial parts are eaten fried, boiled, stewed or used to prepare green pasta or as stuffing for pies, ravioli and tortelli ( Lentini and Venza, 2007). Borage flowers are one of the few truly blue-coloured edible substances. They are added to salads to which add a light cucumber flavour and often used to decorate beverages and desserts