Sanguisorba minor 

'Salad Burnet'

(Syn. Poterium dictyocarpum)

Rosaceae: perennial of grasslands to 35cm. The leaves smell of cucumber when crushed. The flowers are tiny, green with red styles, in dense, rounded heads. Pinnately divided leaves in a rosette. Locally common across the country. Native to Europe, including Britain, from Sweden south and east to France, Armenia and Iran.

USES:

The young leaves and shoots can be eaten raw or cooked. They are best used before the plant comes into flower. Eaten in salads, used as a garnish or added to soups, cooling drinks and claret cups. An herbal tea is made from the dried leaves.

Both the root and the leaves are astringent, diaphoretic and styptic, though the root is most active. The plant is an effective wound herb, quickly staunching any bleeding. An infusion is used in the treatment of gout and rheumatism. The leaves can be used fresh, or are harvested in July and dried (the plant should be prevented from flowering). The root is harvested in the autumn and dried. An infusion of the leaves is used as a soothing treatment for sunburn or skin troubles such as eczema.

GROWING INFORMATION:

Prefers a light dry calcareous soil, but succeeds in most good soils.  Dislikes shade. Sow seeds from March/April or September/October in a cold frame. Germinates in 3 weeks. Prick out the seedlings when they are large enough to handle into individual pots. Plant them out in the spring or early summer. Very easy.

HARVESTED: 2019

 

APPROX. 300+ SEEDS