November 2009 Herb of the Month - Salad Burnet
Sanguisorba minor

Native to Britain and Europe Salad Burnet was grown in medieval times because the leaves could be harvested throughout the winter when most greens were scarce. The Latin name sanguisorba means to absorb blood and the leaves were used to stop bleeding. They also used the leaves in drinking cups and it was stated in Dodoen’s 16th century Herbal that a couple of stalks of leaflets in wine “doth comfort and rejoice the heart and keep it from trembling!”

A hardy perennial that forms mounds of attractive rosettes of leaves that are delicate fine-toothed and set opposite each other along the stems. Flowers that appear in summer are tufted round balls green and crimson in colour on top of thin green stems. They prefer a position in full sun and a well-drained alkaline soil.

The leaves are fresh and cooling with a nutty cucumber flavour. They can be used to add that cool cucumber flavour without the watery finish that cucumber can give. Add the leaves to salads, just run fingers down stem over the salad bowl and the leaves will fall in, no need to tear them they are the perfect size. Add to sandwiches spread with cream cheese or avocado. Yoghurt with chopped dill and Salad Burnet makes a great addition to Indian curries… or if you don’t like the taste of coriander in your salsa’s and Mexican dishes try adding Salad Burnet instead. The leaves can be added to vinegars, salad dressings, butters, cheese and dips. You can use a stem of the leaflets in Pimm’s instead of the slice of cucumber or the leaves can be floated in a punch bowl.

The leaves can be used freshly mashed or dried and powdered to help stop bleeding or used in the mouth to heal mouth ulcers and a leaf tea will stop diarrhoea. Chinese medicine uses the root on burns and wounds to reduce inflammation and infection. Salad Burnet makes a cooling floral water that will revive and refresh your skin in hot or dry weather.

Salad Burnet Cheese Spread

1 x 250g pkt lite cream cheese
1 ½ cups roughly chopped Salad Burnet
Freshly ground black pepper (to taste)

Mix all ingredients well. Use on sandwiches or biscuits. You can replace ½ of the cream cheese with cottage cheese and use as a dip for fresh vegetables or crackers.

Salad Burnet Floral Water

To ½ cup of fresh chopped Salad Burnet and a tablespoon of fresh chopped mint add two cups of boiling water, cover and let sit overnight. Strain and pour the liquid into a spray bottle.

This will keep in the fridge for one week. If you would like it to last longer add ½ cup of brandy. Use to revive and refresh your face and neck in hot and dry weather.