Salad Burnet

Salad Burnet

Salad Burnet (Sanguisorba minor) is a perennial herb native to Europe and Asia, known for its cucumber-flavored leaves that are often used in salads and as a garnish. The plant is easy to grow and maintains its flavor throughout the growing season.

Starting Plants

Salad burnet can be grown from seeds or by dividing established plants. Sow seeds directly outdoors in spring or early summer, about 1/4 inch deep and 1 inch apart. Thin seedlings to 6-8 inches apart when they are large enough to handle. Established plants can be divided in spring or fall.

Hardiness

Salad burnet is a hardy perennial that can tolerate temperatures down to -20°F (-29°C), making it suitable for USDA hardiness zones 4-8.

Plant Size

Salad burnet plants typically grow 12-18 inches tall and wide, forming a dense rosette of compound leaves.

Harvesting

Harvest young salad burnet leaves as needed throughout the growing season. Cut leaves from the outer part of the plant, allowing the center to continue growing. The leaves are best used fresh but can also be dried for later use.

Production Time

Salad burnet is a perennial plant that will continue to produce leaves for several years. It is best to replace plants every 3-4 years to maintain vigor and flavor.

Harvesting Seeds

Allow some flower stalks to mature and develop seedheads. Cut the seedheads when they turn brown and dry, and store them in a paper bag to catch the seeds as they fall out. Store the seeds in a cool, dry place for planting the following season.

Common Varieties

There are no widely recognized named varieties of salad burnet, as the species itself is relatively uniform.

Uses as Food

Salad burnet leaves have a mild cucumber flavor and are often used in salads, sandwiches, and as a garnish. They can also be added to dips, sauces, and dressings for a refreshing taste. The leaves are high in vitamin C and have been used traditionally for medicinal purposes.