Owing to the screen size of your device, you may obtain a better viewing experience by rotating your device a quarter-turn (to get the so-called "panorama" screen view).
  This page updated for 2022.  
Click here for the site directory.
   Please consider linking to this site! Click here to email us.

Salad Burnet
(Sanguisorba minor)

  Sponsored link/s:

  Sponsored link/s:

About Salad Burnet

Salad burnet plant

We’re really not sure whether this should be listed as an herb, or whether it might be more appropriate to list it as a vegetable, under “greens”. Anyway, here it is.

Burnet, a perennial plant in most locales, is a nice addition to salads (duh) and other dishes, lending a taste much like that of cucumber. It really should be better known and more often grown. (Sorry about the rhyme there.)


If there are any, we haven’t seen them: the seeds are invariably called simply “salad burnet” (or, occasionally, just ”burnet”). Mind, there are other “burnet” species (S. officinalis, S. canadensis, S. obtusa), but they are not “salad burnet” (S. minor).


Burnet is apparently not fussy about its soil, tolerating extremes of pH and even nutrient-poor conditions. It wants partial to full sun, but is said to tolerate a fair amount of shading—one source says 6 hours of sun will suffice.

Direct-seed it fairly early in the season—most say about two weeks before your expected last frost (which would mean, in our climate, seeding in late April, say around April 25th). Chances are it will thereafter come up again by itself every year, whether by survival (it is said to be cold-hardy to -30°) or by re-seeding (which it is said to do freely). It grows low to the ground, about 1 to 2 feet tall, and 1½ to 2 feet wide; even outdoors, you might find it convenient to grow it in a pot.


Burnet just wants moderate watering, but—like most herbs—doesn’t like “wet feet”, so arrange for good drainage. Better to under-water it than over-water it.

Because it grows vigorously, keep the blossoms cut back and take leaf frequently. Harvest a few leaves as needed. Take only tender, young leaves—pull off and discard older ones, as they tend to get bitter as they mature. Try to keep it cut back to perhaps 6 to 8 inches in height.

Relevant Links

Besides any links presented above on this page, the following ought to be especially helpful.

Return to the top of this page.

  Sponsored link/s:

  Sponsored link/s:

If you find this site interesting or useful, please link to it on your site by cutting and pasting this HTML:
The <a href="https://growingtaste.com/"><b>Growing Taste</b></a> Vegetable-Gardening Site

—Site Directory—

Search this site, or the web
  Web growingtaste.com   

Since you're growing your own vegetables and fruits, shouldn't you be cooking them in the best way possible?
Visit The Induction Site to find out what that best way is!

If you like good-tasting food, perhaps you are interested in good-tasting wines as well?
Visit That Useful Wine Site for advice and recommendations for both novices and experts.

owl logo This site is one of The Owlcroft Company family of web sites. Please click on the link (or the owl) to see a menu of our other diverse user-friendly, helpful sites.       Pair Networks logo Like all our sites, this one is hosted at the highly regarded Pair Networks, whom we strongly recommend. We invite you to click on the Pair link for more information on getting your site or sites hosted on a first-class service.
All Owlcroft systems run on Ubuntu Linux and we heartily recommend it to everyone—click on the link for more information.

Click here to send us email.

Because we believe in inter-operability, we have taken the trouble to assure that
this web page is 100% compliant with the World Wide Web Consortium's
XHTML Protocol v1.0 (Transitional).
You can click on the logo below to test this page!

You loaded this page on Saturday, 25 May 2024, at 17:32 EDT.
It was last modified on Sunday, 9 January 2022, at 17:38 EST.

All content copyright ©1999 - 2024 by The Owlcroft Company