FoodFood InformationHerbs&Spice
BURNET (Sanguisorba minor)
Small burnet or salad burnet is a perennial, most of whose leaves grow alternately
along the stems and close to the ground in rosettes about 8-12 inches high
and 1 1/2 feet across. The leaves consist of rounded toothed leaflets that
are in opposite pairs along the leaf stalks. The flower stems grow upright
from the middle of the rosettes to about 2 feet and bear clusters of
unusual thimble shaped rose colored flowers.
Burnet was valued most for its herbal healing qualities. It was supposed
to slow the flow of blood in small veins, and there is a story that King
Chaba of Hungary used it to heal the wounds of 15,000 soldiers after a great
battle. A tea made from the leaves is supposed to have been taken by American
Revolutionary soldiers the night before entering battle so that, if wounded,
they would
not bleed to death.
Grow burnet in any well drained soil and in full sun. It does, however,
require routine watering. It grows easily from seeds, and if the flowers
are allowed to mature they will self sow almost too freely. You also can
divide the clumps if you want more plants. Burnet makes an attractive ground
cover (if the flower stems are kept cut back) and a good container ornamental.
Salad burnet has a fresh, pleasant, cucumber like flavor. The leaves can
he added to salads, iced drinks, vinegar, butters, and cream cheese. Use
only the fresh, new leaves.