Edible species of Boraginales

Abstract

Background: The order Boraginales comprises numerous species known for their medicinal properties, but their role as food sources remains understudied and largely confined to local traditions. This review aims to systematically document edible species within this order, highlighting their nutritional, cultural and economic significance and advocating for their broader integration into global food systems.

Methods: This study compiles data from diverse botanical and ethnobotanical sources, identifying 107 edible species whitin Boraginales. The analysis includes taxonomic distribution, with the Boraginaceae family contributing the most species (50), followed by Cordiaceae (32), Hydrophyllaceae (10), Ehretiaceae (9), Heliotropiaceae (3), Lennoaceae (2), and Namaceae (1). Preliminary fieldwork in Iran supplements literature-based research to assess local availability and traditional uses.

Results: The findings reveal that edible Boraginales species are widely consumed in various regions, yet their potential remains undervalued in mainstream agriculture and nutrition. Many of these plants play crucial roles in local diets but lack comprehensive scientific evaluation of their cultivation and nutritional benefits.

Conclusions: In addition to identifying edible Boraginales species that are consumed only in a specific region, this review reveals a biogeographic split in organ use: temperate regions favor leafy herbaceous taxa, whereas seasonally dry and wet tropical regions emphasize fleshy fruits, especially within Cordia and Ehretia. Representative records illustrate this contrast: leafy parts are used in Europe/Turkey/Iran and North America, and fruit are used in Africa, the Neotropics, and South/Southeast Asia.

Keywords: Ethnobotany, Edible plants, Boraginales, Culinary traditions, Traditional knowledge