Herb Burnet Salad Perennial

Additional Details

Sow Outside

In spring, from April to May in well spaced drills. Keep moist and transplant to their permanent position when large enough to handle. Prefers sun or half shade.

Harvest

The young leaves at any time. To ensure an abundance of young leaves, do not let the plant flower.

Uses

Salad burnet can be used in salads, garnishes, herb butters and soft cheeses.  It can be added to cooking to enhance flavour in cassaroles and in vinegars.  Fresh leaves can be sprinkled on food to aid digestion, they contain vitamin C.  Leaves can also be used to make a facial wash for sunburn.

Handy Tip

Combined with oil, vinegar and honey, sprigs of salad burnet, marjoram, oregano and basil can be blended until smooth, and used over a salad of mixed greens, adding any desired optional ingredients