Salad Burnet (Sanguisorba minor) is also known as garden burnet, small burnet, or burnet It is a plant in the family Rosaceae that is native to western, central and southern Europe, northwest Africa and southwest Western Asia. It is a clumping perennial, grows to a height of 40-60cm with pinnate leaves, with pairs of round toothed leaflets. Flowers that appear in summer are tufted round balls, green and crimson in color, on top of thin green stems. It used as a salad green, and used for flavoring in vinegar’s and sauces. There are also old cosmetic and medicinal applications for the plant.
Salad Burnet has a fresh, pleasant, cucumber-like flavor.
- Add fresh leaves to tossed salads and sandwiches.
- Fresh leaves will add flavor to iced drinks, lemonade, and tomato juice.
- Add freshly chopped leaves to vinegar, butter, dips, and cream cheese.
- Add fresh leaves to soups, eggs, and other hot dishes at the end of cooking.
Growing Salad Burnet
- Plant in full sun to part shade. In hot summer regions, it will grow best in dappled sun.
- Grows best in well draining, evenly moist soil.
- Sow seeds in early spring indoors about 4 to 6 weeks before the last frost.
- Sow seed in flats or individual pots.
- Cover the seed just lightly and keep the seed starting mix just moist.
- The seed will germinate in about 7 to 14 days.
- Transplant seedlings to the garden about two weeks after the last frost in spring.
- Can be grown in containers
Information is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.