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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.
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