Herb
Salad Burnet
Salad burnet is a perennial herb with toothed leaflets that taste of cucumber and green nut. Used in salads, herb butters, sauces, and cool drinks, it stays mild even when flowering begins. Leaves are best young and fresh; drying loses the cucumber note. A traditional European kitchen-garden plant, it pairs with delicate spring dishes and soft cheeses.
Also known as: Pimprenelle, Pimpinella / Salvastrella, Pimpinelle
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Breeds, cuts & preparations
Variety
Garden BurnetGreat BurnetPoterium sanguisorbaSalad BurnetSanguisorba minorSanguisorba officinalisSmall BurnetTanna
Source
HydroponicIndoor FarmedOutdoor FarmedWild
Provenance
BiodynamicFair TradeGreenhouse GrownHeirloomHeritage SeedLocally GrownNon-GMOOpen PollinatedOrganicPesticide FreeRegenerativeSeasonal
Preparation
BruisedChilledChoppedCrackedDriedFreeze DriedFreshFrozenGroundInfusedMincedPastePickledPowderRubbedSeededToastedTornWhole
CommonCharacteristic
CoolingCucumberDelicateFreshGreenHerbaceousMildNutty
History
IT
Burnet was known in classical Europe as a mild salad and wine cup herb.
GB
English kitchen gardens grew salad burnet for salads and claret cups.
Herbals recommended burnet as a cooling green alongside borage and sorrel.
Salad burnet faded from mass markets but survived in heritage herb collections.