Garden Burnet Pimpinella,
Pimpinella, Garden Burnet This is an annual herb plant that can be sown from March to June and can be harvested about three months after the sowing. Easy to grow plant, which can reach a height of about 45 cm. Intense green leaves, with an almost erect bearing, which are collected with the young shoots and are used to flavor salads giving a taste similar to cucumber. Garden Burnet has cucumber tasting leaves that can be used in salad.
Salad Burnet Sanguisorba minor. Primarily grown for its tasty leaves, Garden Burnet is a hardy, dainty perennial forming a low basal rosette of pinnate leaves, each with 4-12 pairs of rounded toothed leaflets. The ferny leaves have a delicate cucumber flavor and may be added to summer drinks and salads. In summer, unusual crimson rounded flowers appear on tall slender stalks rising well above the foliage. They are not particularly ornamental and often are removed by gardeners more interested in increased leaf production. The young leaves have the best flavor. Evergreen in warm winter climates. Performs best in full sun in average, medium moisture, well drained soils that do not dry out. Great choice for banks and slopes, cottage gardens, coastal gardens, prairies and meadows or wildlife garden. Deer Resistant! Regularly cut back older leaves to promote growth of young leaves which have the best taste. Freely self-seeds!
Pimpinella, Garden Burnet This is an annual herb plant that can be sown from March to June and can be harvested about three months after the sowing. Easy to grow plant, which can reach a height of about 45 cm. Intense green leaves, with an almost erect bearing, which are collected with the young shoots and are used to flavor salads giving a taste similar to cucumber. Garden Burnet has cucumber tasting leaves that can be used in salad.
Salad Burnet Sanguisorba minor. Primarily grown for its tasty leaves, Garden Burnet is a hardy, dainty perennial forming a low basal rosette of pinnate leaves, each with 4-12 pairs of rounded toothed leaflets. The ferny leaves have a delicate cucumber flavor and may be added to summer drinks and salads. In summer, unusual crimson rounded flowers appear on tall slender stalks rising well above the foliage. They are not particularly ornamental and often are removed by gardeners more interested in increased leaf production. The young leaves have the best flavor. Evergreen in warm winter climates. Performs best in full sun in average, medium moisture, well drained soils that do not dry out. Great choice for banks and slopes, cottage gardens, coastal gardens, prairies and meadows or wildlife garden. Deer Resistant! Regularly cut back older leaves to promote growth of young leaves which have the best taste. Freely self-seeds!
• The cucumber flavor of this herb is best used fresh since the flavor is diminished when dried. Chop and sprinkle on salads. Chop and add to salad dressings, salsas, and sauces, Try adding to cold soups such as tomato or beet. Add a refreshing twist to cold beverages, including tomato juice and cocktails. Use as a garnish. Pairs well with shellfish and eggs as well as combined with other herbs in cheese spreads. Sprinkle chopped leaves over steamed vegetables. Select the young leaves for best flavor, older leaves tend to get bitter. Combines well with other herbs, especially dill, rosemary and tarragon. Infuse alone or with other herbs in wine vinegar. Herbal vinegar uses include salad dressing, mayonnaise and egg salad. Blend with other herbs such as the blend in the recipe below or simply with dill to make compound butter
. Garden Herb Butter 1 bunch watercress 1 bunch chervil 1 bunch parsley 5 salad burnet leaves 1 garlic clove 1 chopped shallot 1 cup butter Pinch of salt.