Herb – Salad Burnet

Description

50 Seeds per pack

Salad Burnet (A.K.A. Small Burnet, Lesser Burnet, Drumsticks, Old Man’s Pepper, Poor Man’s Pepper [England]; Garden Burnet [general]; Pimpernel [New England])

Days to Maturity 70-100 Days

 Sun Requirements: Full sun to partial shade.

Botanical Name: (Sanguisorba minor)     

Once a beloved staple of Renaissance herb gardens, Salad Burnet is prized for its cool, cucumber-like flavor and ornamental charm. It was brought to North America by early colonists and cultivated by Thomas Jefferson, who noted sowing it in 1778. Sir Francis Bacon appreciated the plant for the pleasant scent it released when stepped on and suggested planting it along garden paths for that reason. Native to Europe, southwest Asia, and northwest Africa, it became naturalized in North America after being introduced, and is often found growing wild in dry meadows and along roadsides.

A hardy perennial reaching 9” to 30” in height and spreading 12” to 24”, Salad Burnet forms clumps of low-maintenance, drought-tolerant foliage. Leaf rosettes comprise up to 12 pairs of rounded, toothed leaflets, with rounded pinkish-red flower heads rising on upright stems. Best harvested young, the leaves and flowers offer a mild, nutty flavor with a refreshing hint of cucumber.

Enjoy young leaves fresh in salads, marinades, and sauces, or use them to season poultry and fish. The dried leaves also make a pleasant herbal tea. Stores well when dried for tea or tinctures, and can also be frozen to best preserve its fresh flavor.

Medicinally, the astringent, styptic, and diaphoretic properties of Salad Burnet have long made it a trusted herb for stopping bleeding quickly and supporting overall health when taken as a tonic.

Rich in vitamins A, C, and K, along with folate, Salad Burnet is a healthy addition to any garden.

Disease Resistance: Virtually pest and disease free.

Planting Instructions for Salad Burnet Seeds

When to Plant:
Sow salad burnet seeds directly outdoors from early April to mid-June, about two weeks before your region’s last expected frost date. For an earlier start, seeds can also be started indoors 4–5 weeks before the last frost and transplanted after all danger of frost has passed.

How to Plant:
Direct sow seeds 2 inches apart in rows or scattered across the bed. Press them gently into the soil surface—do not cover, as salad burnet is a light-dependent germinator. Indoors, plant in trays using a fine seed-starting mix. Maintain a soil temperature of around 59°F (15°C). Germination takes 2–3 weeks.

Transplanting & Spacing:
Once seedlings reach 2–3 inches tall, thin or transplant them to stand 8–12 inches apart. Use thinned seedlings in salads or as a garnish. Salad burnet forms a clump-like rosette and will spread slowly via rhizomes.

Sun Requirements:
Salad Burnet prefers full sun to partial shade. In dry climates, partial shade is preferred to help retain soil moisture and reduce leaf bitterness.

Soil Requirements:
Grows best in poor to moderately fertile soil with good drainage. Prefers slightly alkaline conditions. Loamy or chalky soils are ideal. Avoid rich soils, which lead to overly soft, pale growth.

Watering:
Water regularly to keep the soil just barely moist. Do not allow it to dry out completely or become soggy. One inch of water per week is usually sufficient.

Fertilizing:
Salad burnet does not require fertilization in low-nutrient soil. If grown in containers or raised beds, mix in compost at planting and feed lightly with diluted liquid fertilizer (such as fish emulsion) every 6 weeks.

Maintenance:
Pinch back the tips and remove flower heads regularly to encourage new leaf growth and prevent it from going to seed. Weed around young plants to reduce competition. Salad burnet forms neat rosettes and generally stays well-contained.

Harvesting:
Begin harvesting when plants are about 4 inches tall—usually 70 to 100 days after germination. Use a sharp knife to snip young, tender leaves from the outside of the plant. Do not harvest more than one-third of the plant at a time. Leaves are best used fresh, as flavor fades when dried. For longer storage, chop and freeze.

Overwintering:
Hardy in USDA zones 4–8. In mild winters, leaves may remain green. In colder regions, the plant dies back but regrows in spring. Consider replanting or dividing every two years, as older plants decline in vigor and flavor.

Container Growing:
Can be grown in containers, but requires a deep pot (at least 40 cm deep) to accommodate its root system. Use standard potting mix with added sand or perlite for drainage. Provide winter protection in zones colder than 6.

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