The Cucumber Flavor from Salad Burnet

Sanguisorba minor
Family: Rosaceae
COOL SEASON ANNUAL HERB, OCCASIONALLY PERENNIAL

This green is most often, in the west, added to salads. In China it has a long history of use for medicinal purposes. Salad burnet is easy to grow and mostly known to savvy gardeners, not being found in any markets, Asian or otherwise.

Salad burnet was called a favorite herb by Francis Bacon, was brought to the New World with the first English colonists, and was given special mention by Thomas Jefferson.

HISTORY

Salad burnet (sometimes called pimpinelle) is native to western, central and southern Europe; northwest Africa, southwest Western Asia, and Siberia. Where it is native it has been used as a foraged food to compliment the diet nutritionally, as well as for adding flavor. Its popularity has been sporadic, coming and going, its popularity spikes trending with uses that lend well to its unique flavor.

USES

Young burnet leaves are used as an ingredient in salads, dressings, sauces, summer drinks, and in claret cup (a flavored wine with added carbonated water, sugar, and flavorings that supply a citrusy or herbal aroma). It is also used to flavor vinegar, butter, and cream cheese. It has a flavor described as "mildly cucumber, a bit tart, a little hot" and is considered interchangeable with mint leaves in some recipes, depending on the intended effect. Typically, the youngest leaves are used, as they tend to become bitter as they age; old leaves are cut back to encourage new growth.

The roots have been used in Europe and in China to staunch bleeding (though the roots of a similar species, Sanguisorba officinalis, are more often used for this purpose). The juice is also sometimes drunk to heal internal bleeding or a decoction of powdered dry leaves in water.

PRESERVATION
This plant is best used fresh.

GROWING

SEASON & PLANTING
Plants are most often available in the cool season (they don’t like being in small pots during hot weather). They are often grown as cool season annuals. But plants that are in good soil and maybe with afternoon shade in summer will perennialize. We have had plants in full sun last through summer, but they were well-fed plants.

SOIL & NUTRITION
Plant in well-amended garden soil. Though not particularly picky about soil, the more nutrition that is available (the more amended the soil) the more likely the plant will perennialize.

TEMPERATURE & SUN EXPOSURE
Plant in full sun to bright shade, but avoid reflective heat or deep shade. Plants tolerate our winter temperatures well. Below 15°F for any prolonged period of time will damage plants, but that is not something we experience here very often.

WATER
Provide steady, regular water, as usually found in a garden bed.

HARVESTING
Harvest the green tips as needed, stripping the leaflets. Though small, the leaves pack a lot of flavor.

WILDLIFE
As with most of our domestic crops, most mammals and even sometimes birds may nibble on plants. We have not experienced any insect predation on plants. The flowers provide nectar and pollen, and attract bees, butterflies, moths, and other pollinators and beneficial insects. It is classified as a moderate honeybee food in New Zealand, and as a good nectar producer in the United States. In addition to sometimes nibbling on the leaves, birds will also forage the seeds.

INVASIVENESS
Burnet does not seem to escape cultivation in our region.

POPULAR SELECTIONS
This plant is usually only sold as the unadulterated species. Greater burnet (Sanguisorba officinalis) is also available sometimes, and is more sought after for medicinal purposes.