Salad Burnet is a very interesting shrubby perennial herb with a strong, almost melony-cucumber flavor, with a slightly astringent sensation. This is great fresh herb for salad’s, teas, and refreshing infused water. Burnet is great folded into butter or cream cheese, infused into vinegar, or as a garnish for fish, poultry, soup and salad. Basically, Burnet combines well with any dish that calls for cucumber. Medicinally, Salad Burnet roots and leaves may be used as an astringent.
With it’s intricate crimson, pink, and maroon flower heads, Burnet makes for a very attractive landscaping plant. The flowers are also edible and are a gorgeous addition to any salad. Leaves are best picked after blooming. Cutting your plant back will encourage tender and tastier new growth. Salad Burnet spreads from a rhizome and is easily divided and transplanted.
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