Borage:
Borage is often eaten as a cooked vegetable, added to spinach, the flowers used in salads or as a garnish, or taken as a tea. It is likewise cultivated for its medicinal features. It has active constituents of the following: beta-carotene, choline, mucilage, gamma-linoleic acid, fiber and trace minerals. Borage leaves contain vitamin C and is rich in calcium, potassium and mineral salts.