200 seeds per gram

Salad burnet (Sanguisorba minor) is a perennial herb prized for its fresh, cucumber-like flavour and attractive, ferny foliage. Here’s an overview:

Description:

• Salad burnet has finely divided, pinnate leaves that resemble parsley or carrot tops.
• It produces small, reddish-purple flower heads on tall stems during summer.
• The plant typically grows about 12 to 24 inches tall.

Culinary Uses:

• Leaves are harvested young and used fresh in salads, sandwiches, and cold drinks.
• Adds a refreshing, mild cucumber taste.
• Also used to flavour vinegar, sauces, and soups.

Growing Tips:

• Thrives in full sun to partial shade.
• Prefers well-drained soil with moderate moisture.
• Drought-tolerant once established.
• Can be grown from seed or by division.
• Cut back plants after flowering to encourage fresh growth.

Additional Notes:

• Salad burnet is a hardy herb, suitable for herb gardens and edible landscaping.
• It is known for its longevity and minimal care requirements.

Here’s a simple and refreshing recipe using salad burnet: Cucumber and Salad Burnet Salad.

Ingredients:

• 1 cucumber, thinly sliced
• A handful of fresh salad burnet leaves, chopped (about 2 tablespoons)
• 1 small red onion, thinly sliced
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: a few fresh mint leaves for extra freshness

Instructions:

1. In a large bowl, combine the cucumber slices, chopped salad burnet, and red onion.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the cucumber mixture and toss gently to combine.
4. If using, tear the fresh mint leaves and sprinkle over the salad for added aroma.
5. Serve immediately as a light, refreshing side dish or chilled for 15-20 minutes before serving.

This salad highlights the delicate cucumber flavour of salad burnet and makes a perfect accompaniment to grilled dishes or light meals.