Salad Burnet is hands down one of my most favorite plants. I mean, I actually sorta like it better than Basil, and Thyme. I know, I know huge statement! One of the reasons why I love this little plant is because it is one hardy bugger! It's a beautiful fern like herb with a nutty cucumber flavor that shines when sautéed with veggies, in summer salads, or vinegar!
Salad Burnet, Sanguisorba minor is a perennial that tends to be drought-tolerant and lucky for us it grows year round. The young leaves can also be used as a substitute in some recipes for mint. You can plant this attractive plant in containers or the ground. It will reseed itself, but is certainly not invasive. Are you looking for a unique houseplant? Salad Burnet is a fantastic as it never grows too big or tall.
Here are a few of our favorite recipes using Salad Burnet
Salad burnet and Lemon Salad Dressing
Chop a small bunch of burnet
6T of lemon or better yet BHH Threebird Salad Burnet Vinegar
Pared peel of lemon cut in long strips
1T clear honey
3/4 cup olive oil
Salt and pepper
Cut half of the lemon peel in tiny bits and add other ingredients. Save a few burnet leaves and half the lemon to add later. Make sure with the lemon that you have zest and not too much white.
Salad Burnet Cucumber Salad
2 Medium cucumbers
1 Tablespoon salt
1/2 Cup BHH Threebird Salad Burnet vinegar
2 Tablespoons sugar
1 small onion, sliced
Wash cucumbers and slice thinly. Place cucumber slices in a bowl and sprinkle with salt. Let stand 2 hours, then drain off any liquid that has formed. Add onion to cucumber slices. Combine Salad Burnet vinegar and sugar and pour over the vegetables. Refrigerate at least 4 hours before serving.
Salad burnet Dip
1 cup fresh Salad burnet leaves (use leaves when young. Herbs can get bitter with age)
1/4 cup fresh mint leaves
1T lemon juice (or better yet us BHH Threebird Salad Burnet Vinegar)
1 cup low fat sour cream or plain yogurt
Pulverize the burnet, mint,lemon juice and salt in a food processed or mortar and pestle.
When smooth, pour into a bowl and add sour cream and black pepper. Let sit for an hour to allow favors to blend.
Herb Dip (w/ salad burnet parsley & chives)
8 oz. package of cream cheese
1/2 C. mayo
3 T. finely minced, fresh salad burnet leaves
1 T. finely minced, fresh parsley
1 T. finely minced, fresh chives
Blend cream cheese and mayo with the minced fresh herbs with a fork. Do not add the herbs to the food processor. Cover and chill until ready to serve. It's best to let the flavors meld for at least an hour. Can be used as a dip, spread with vegetables, flatbread or crackers.
Tuna Salad with Salad Burnet
1 can of tuna (drained of water) also awesome with salmon!
1 Tbsp. of mayo
1/2 dill pickle diced or t. of BHH Threebird Herb Infused Vinegar
1 Tbsp. minced chives
1 Tbsp. Salad burnet leaves
Mix thoroughly, serve on toasted bread or bagels