Borrajas: Aragonese borage preparation

Aragón and Navarra, Spain

Borage (borraja, Borago officinalis) is the defining vegetable of Aragonese and Navarran cuisine — one of the few traditional European vegetables that has a truly regional culinary identity. The pale green, slightly hairy stems and leaves are boiled until tender and served as a green vegetable alongside other preparations, or in a sauce with alioli, or with a poached egg. In Zaragoza's restaurant scene, borrajas are treated with the same seriousness as asparagus in Navarra or artichokes in Tudela. The flavour is mild, slightly cucumber-like, with a faint mineral note that makes it unique among cooked greens. The texture after boiling is tender but not soft — it retains a slight bite that requires precise cooking time.

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