Salad Burnet (Organic)
Sanguisorba minor. Perennial.
Salad Burnet is a delightful salad green, sometimes added to mixed salads in Europe where it is native. The flavor is a nice accent in salad mix as it tastes like cucumbers. Cute, pinnately compound leaves always receive the question, “Oh, what is that?” We love it for its hardiness and tasty greens all winter long. Its slowly spreading perennial nature is also a plus and it makes a great edible ground cover. Rare in the US but we think it should be a lot more popular.
Sow in pots indoors 2 weeks before last frost and transplant 3-4 weeks after sprouting. May also be direct sown in spring. Space plants at 12” and harvest young leaves. Winter hardy perennial that is easy to grow. Will self-seed.
Collect seeds from seedheads when dry, thresh by hand or by dancing, winnow or screen to clean. May also be propagated by dividing in spring or autumn.
Anna H (verified owner) –
Where did you grow this variety? Washington
Maybe my conditions aren’t right for growing this as an edible, because I find the leaves too bitter/acrid and tough to be worth eating. Yes, they taste like cucumber….very bitter cucumber. Maybe they’d work muddled in a cocktail? HOWEVER, it’s a fantastic low-water/no-care perennial that’s evergreen in my climate (PNW 8b) and adaptable from full sun to at least part shade. AND the flower spikes make an outstanding foliage filler for bouquets! It self seeds readily.
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