Borage is thought to be original from North Africa, from where it was introduced into Spain and other Mediterranean countries, and later on to the rest of Europe and America. It was already well-known by the Greeks and the Romans, who appreciated it and used it with medicinal aims.

At present, it is cultivated in Europe. There are no data available at world-wide level on its culture; however, the yearbook of the Spanish Ministry of Agriculture, Fishery and Food gathers the production figures in Spain for 1996, that resulted in 574 hectares and 14,458 tons.