Salad burnet herb and Leaf
This herb is a native of Europe and Asia.
It has been introduced and naturalized in many places elsewhere in the world,
especially Britain and the United States.
Popular for both its medicinal and culinary properties, it was taken to New England in the Pilgrim Fathers plant collection and
called Pimpernel. It is found in dry, free-draining soil in grassland and on
the edges of woodland. The name Sanguisorba comes from 'sanguis', meaning
blood, and 'sorbere', meaning to soak up. It is an ancient herb which has been
grown in this country since the 16th century. Traditionally it was used to
staunch wounds. In Tudor times Salad Burnet was planted along borders of garden
so the scent would rise up when trodden on.
Species
Sanguisorba minor
Salad burnet
Evergreen hardy perennial. Hi 20-60in (8-24in), spread 30cm
(12in). Produces small spikes of dark crimson flowers in summer. Its soft mid-green
leaves are divided into oval leaflets.
Sanguisorba officinalis
Great Burnet
Also known as Drumsticks, Maidens Hairs, Red Knobs, and
Redheads. Perennial. Ht up to 1.2m (4ft), spread 60cm (2ft). Produces
small spikes of dark crimson flowers in summer. Its mid-green leaves are
divided into oval leaflets. This wild plain is becoming increasingly rare due
to modern farming practices.
Cultivation
Propagation
Seed
Sow the small flatish seed in spring or autumn into prepared
seed or plug trays and cover the seeds with Perlite; no need for extra heat. If
sown in the autumn, winter the seedlings under protection and plant out in
spring to a prepared site, 30cm (12in) apart. If spring sown allows hardening
off and plant out in the same way. As an edging plant it should be planted at a
distance of 20cm (8in) apart.
Division
It divides very easily. Dig up an established plant in the
early autumn, cut back any excessive leaves, divide the plant and replant in a
prepared site in the garden.
Pests and Diseases
This herb is, in the main, free from pests and diseases.
Maintenance
Spring: Sow
seeds.
Summer: Keep
cutting to stop it flowering, if being used for culinary purposes.
Autumn: Sow seeds
if necessary. Divide established plants.
Winter: No
protection needed, fully hardy.
Garden cultivation
This is a most attractive, soft-leaf evergreen and is very
useful in both kitchen and garden. Thai it is evergreen is a particular plus
for the herb garden, where it looks most effective as an edging plant. It also
looks good in a wild flower garden, where it grows as happily as in its
original grassland habitat. The art with this plain is to keep cutting, which stops it
flowering and encourages lots of new growth. With no special requirements, it prefers chalky soil, but it
will tolerate any well-drained soil in sun or light shade. It is deep rooting
and very drought resistant.
Harvest
Pick young lender leaves when required. Not necessary to dry
leaves (which in any case do not dry well), as fresh leaves can be harvested
all year round.
Container growing
Salad Burnet will grow in containers, and will provide an
excellent source of soft evergreen leaves throughout winter for those with no
garden. Use a soil based compost. Water regularly, but not too frequently; feed
with liquid fertilizer in the spring only. Do not overfeed otherwise the leaf
will soften and lose its cool cucumber flavor, becoming more like a spinach.
For regular use the plant should not be allowed to flower, Cut back constantly
to about 15cm (6in) to ensure a continuing supply of tender new leaves.
Culinary
Leaves have a nutty flavor and a slight taste of cucumber.
The young leaves are refreshing in salads and can be used generously -they
certainly enhance winter salads. Fender young leaves can also be added to
soups, cold drinks, cream cheeses, or used (like parsley) as a garnish or to
flavor casseroles - add at the beginning of cooking. The leaves also make interesting
herbal vinegar. Salad Burnet combines with other herbs, especially rosemary
and tarragon. Serve in a sauce with white fish.
Other uses
Because of its high tannin content, the root of Great Burnet
can be used in the tanning of leather. This recipe is for an herb butter, which is lovely with
grilled fish; either cooked under the grill or on the barbecue, and gives a
cucumber flavor to the butter.
75g (3oz) butler
1½ tablespoons chopped Salad Burnet
1 tablespoon chopped garden mint (spearmint)
Salt and black pepper
Lemon juice
Mix the chopped herb leaves together. Melt the butter in a saucepan;
add the herbs and simmer on a very low heal for 10 minutes. Season the sauce to
taste with sail and pepper, and a squeeze (no more) of lemon. Pour over grilled
fish (plaice or sole).
Medicinal
Chewing the leaf assists digestion. An infusion of the whole
plant is used for treating hemorrhoids and diarrhea. |
