Overview and Description
Salad burnet is a member of the rose (Rosaceae) family. It is an attractive perennial plant grown for both its edible leaves and its medicinal properties. Medicinally, it was once used against the Plague and to control hemorrhaging, but today it is mostly known for its astringent properties. Note: Medicinal uses are not intended as a substitute for professional medical advice.
Please see your doctor, if you have a health problem.
As an herb, salad burnet offers a clean, cucumber-like flavor. It's an easy growing plant that appears early in the season and holds up well in heat. It forms a clump and stays pretty well contained and controlled, growing in a loose rosette. However, salad burnet can spread by rhizomes and it will self-seed, although it's easy enough to pull out the unwanted seedlings (and eat them), so it should not become a nuisance.
- Leaves: Rounded, with toothed edges. 4 - 12 pairs of leaves per leaflet.
- Flowers: Small, dense, purple flowers form on spikes
Sanguisorba minor (syn. Poterium sanguisorba
Burnet, Salad Burnet, Small Burnet, Garden Burnet
Salad burnet is a short lived perennial in USDA Hardiness Zones 4 - 8
Salad burnet does well in either full sun or partial shade.
If you are constantly harvesting, your plants may never reach mature size, but salad burnet can grow to 12 - 18 inches (h) x 12 - 24 inches (w).
Bloom Period/Days to Harvest
It takes 70 - 100 days, for salad burnet to reach maturity. However, young, tender leaves have the best flavor and uou can start harvesting them when they reach about 4 inches tall. The plants can bloom any time from spring to fall, and may not flower at all, if you keep cutting them back to harvest.
There are not currently any named cultivars of salad burnet, but Sanguisorba minor does have a larger cousin, Sanguisorba officinalis, known as Greater Burnet or Official Burnet, that has a similar flavor, with round, red flowers.
Harvesting Salad Burnet
Harvest leaves as you need them. The young, tender leaves have the best flavor. Harvesting outer leaves of established plants will encourage new growth. Strip the leaves and discard the tough stems.
Using Salad Burnet
Use whenever you want to add a cool, cucumber flavor. Leaves can be tossed into salads or used on sandwiches. They make a nice addition to cold drinks, like lemonade and wine spritzers. Use salad burnet to flavor dips and vinegars. Toss leaves into soups, eggs and other hot dishes at the very last minute.
The flavor of salad burnet does not hold up well when the leaves are dried, but you can freeze leaves and use them in hot dishes.
Salad Burnet Growing Tips
Soil: Salad burnet is forgiving about poor soil, but it grows best in moderately moist conditions.
Cover lightly, with 1/8 inch of soil and keep moist, until it germinates.
Transplant indoors seedlings, after all danger of frost. You can thin direct sown plants to 1 foot apart and usie the thinnings in salads.
First year plants will grow to about 8 - 10 inches tall. Subsequent years will produce larger plants that flower.
Salad burnet can also be divided, in spring or fall, to make new plants.
Caring for Salad Burnet Plants
Pinching and harvesting your salad burnet are the main maintenance chores. Plants left to mature will have somewhat tougher leaves.
Regular water, at least 1 inch per week, will help keep the plants cool and productive, into the summer.
Removing the flowers and flower stalks will encourage more leaves and will cut down on self-seeding.
Growing Salad Burnet in Containers and Inter-Planting
Salad burnet is a nice choice for containers and for planting between other plants.
Since it is hardy to USDA Zone 4, it should over winter in containers down to USDA Zone 6. With protection, it may survive colder climates.
Delicate salad burnet works better as an edger, than in the border. Be sure to keep the self-seeders in check.
Pests & Problems:
Few problems plague salad burnet. It can be prone to leaf spot disease, in wet or damp weather. Provide good air circulation and remove affected leaves.
- A-Z Encyclopedia of Garden Plants, Christopher Brickell & H. Marc Cathey, Editors-in-Chief; Published 2004 - Covent Garden Books.
- Culinay Herbs for Illinois Gardens, University of Illinois Extension
- Range Plants of Utah, Utah State University Cooperative Extension.