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Salad Burnet (Sanguisorba minor) Print E-mail
Didi Hofmann   
Wednesday, 01 February 2006

Salad Burnet

Salad Burnet is a lesser-known herb that is well worth discovering.

The fresh young leaves have a cucumber-like flavour so they can be used in salads and salad dressings, chopped up and added to cream cheese or soft cheese, used in herb butters, and added to casseroles and soup. The delicate, fern like leaves are an attractive garnish for both light summer meals and cooling cocktails.

This low growing, bushy perennial has small red flowers and is a good border plant in the flower or herb garden. It grows best if planted in groups of three or more. Otherwise, it is undemanding, requiring ordinary soil and sun or semi shade. During very hot months it should be watered regularly and in very cold areas it may die back in winter but will shoot again in spring. To keep the plant looking good remove dead leaves and spent flowers.

Salad Burnet leaves contains vitamin C. Use the leaves to make an infusion (herbal tea) and drink as a tonic as well as a diuretic.

Di-Di is the owner of Bouquet Garni Nursery - South Africa's Top Potted Herb Growers and Marketers. You'll find hundreds of tips and recipes to help you get the most from your herbs, and his insanely popular FREE Timeless Herb Secrets e-newsletter, on his website www.herb.co.za.

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