Cultivation of Salad Burnet

Site: Salad burnet like sun or light shade - it needs about 6 hours of sun to do well. It prefers a non acid soil. In mild climates it will continue to grow into the winter months, and it comes back quickly in the spring.

Propagation: Sow the seeds in spring or autumn. Start indoors to give it a head start or direct seed after the last frost. Or purchase pot grown plants.

Growing: Transplant seedlings at one foot intervals in your herb garden. The leaves are low growing, but flower stalks may reach up to 2 feet. The first year it will reach 6 - 8 inches, and you can begin using the leaves when they are about 4 inches high. Cut flowering stems and old leaves regularly to produce plenty of tender young leaves.

Harvesting: Salad Burnet can be harvested early the first year. Pick young tender leaves whenever required.

Culinary Uses: This nutty and slightly sharp cucumber flavored herb is used as a garnish, in salads, herb butters and soft cheeses. It is also good sprinkled on vegetables. Add at the beginning of cooking to casseroles an creamy soups. Combine with other herbs well, especially rosemary and tarragon. You can also use salad burnet to flavor vinegar and salad dressings or give a cooling effect to summer drinks.