Herb & Spice Companion

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HERB & SPICE COMPANION

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SALAD BURNET

Sanguisorba minor

Flavors: fresh, cool, cucumber-like,

nutty

While this herb’s common name reveals one of its primary uses in the kitchen, its

botanical name, Sanguisorba, reveals

one of its earliest medicinal uses: to

support blood clotting (sanguis is Latin

for “blood”).

Salad burnet’s thin stems grow from

the ground in a pretty rosette pattern,

bearing lacy, serrated leaves and even-

tually growing tiny, pink-purple tufts of

flowers. A member of the rose family,

this delicate-looking plant can be grown

for its beauty and fragrance in the gar-

den as well as its light, refreshing flavor.

Use it as a garnish instead of parsley or in

place of cucumber or borage in any dish.

In the Garden

Salad burnet, a perennial, grows successfully in containers. It self-seeds readily, and

the new plants are generally stronger in the second year.

Size: Up to 10 inches tall in the first year; 12 to 18 inches when flowering in the

second year

Container: At least 4 inches deep

Light: Partial shade to full sun

Soil: Light, rich, well drained

Plant: Seeds or divided roots. Divided roots will yield a quicker crop, while seeds will

HEALTH BENEFITS

Some Sanguisorba species were used

in ancient Chinese medicine to control

bleeding, but modern uses of the herb

are exclusive to the kitchen. Salad

burnet offers anti-inflammatory and

astringent properties that encourage

healthy digestion and can prevent or

relieve symptoms of irritable bowel

syndrome, ulcerative colitis, and

diarrhea.

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