Salad Burnet
Sanguisorba officinalis
Salad Burnet, Sanguisorba officinalis
Salad burnet is an evergreen perennial. Although by simply looking at the flowers you wouldn't guess, it is a member of the Rosaceae family along with the strawberry and the rose. A native of the Mediterranean, salad burnet has become naturalised in Britain.
Records show that salad burnet was first grown in Britain during the sixteenth century; it was taken over to the New World by the Pilgrims.
Salad burnet was popular in Tudor England where it was planted in knot gardens, both for the attractive evergreen foliage and the cucumber like scent, which emanates from the crushed leaves.
One of the most important uses of salad burnet was medicinal. During war times it was taken into the battle-field. The roots, which contain a high quantity of tannin, offered styptic qualities. This was used to help staunch bleeding wounds, stop haemorrhaging and internal bleeding and also helped reduce the discomfort of dysentery. A tea made from salad burnet was drunk by soldiers prior to going into battle in the hope that any wounds received would be less severe. The Latin name Sanguisorba translates into 'drink up blood', which refers to its astringent properties.
During the sixteenth century, salad burnet, together with twenty other herbs was included in a special wine drunk to stop the plague.
Francis Bacon (1561-1626) is known to have liked the decorative
nature of the plant. It was planted along pathways 'to perfume the air most
delightfully, being trodden on and crushed'.
Thomas Jefferson, the United States President, ordered eight
bushels of seed for fodder. This was enough for 16 acres of plants!
Medicinally, parts of the plant were added to wines and beers to reduce gout sufferers pain. Cordials were made to promote sweating and therefore to remove 'bad humours' from the body.
Advantages of this herb
Today this herb is generally planted for its pretty foliage, which even pops up through snow. The bright, fresh colours of the leaves are very welcome during the darker parts of the year when other evergreen herbs may look a bit tired. The unusual shaped summer flowers are very quaint, drumstick shape, greenish white with a hint of red. This herb does well in a tub and looks lovely with spring, autumn and winter bulbs. Salad burnet can also be grown successfully in window boxes.
The pretty leaves provide a cucumber and nutty-like flavour, which is a pleasant addition to salads, dips and soups. It is easy to grow and provides welcome greenery in the winter herb garden and tubs.
Growing this herb
Salad burnet is a hardy perennial plant It which can grow in most soil types but
does especially well in chalky soils.
The plant grows well in semi shade and full sun. After planting it requires very
little care. Salad burnet makes an attractive groundcover for dry areas as well as
being suitable for bed edging. Salad burnet grows to 30-40cm, (12-15in) in height and
keeps in a clump form for quite a few years before it is required to divide.
In very hot summers the leaves can become rather bitter. This is because the tannin contained is brought to the surface of the leaves. Cut back to promote new leaves.
Propagation
This herb will self-sow in the garden quite happily. If there are too many seedlings simply hoe them off or pick for salads.
Seed
Sow seed in the autumn or spring in a general seed compost. As salad burnet does not
like being transplanted, sow in modules and take care when planting out in the
prepared position. Cover the seed with a thin amount of compost, or vermiculite.
Place in cold frame until a suitable size to plant out.
Alternatively sow ripe seed in the autumn on a prepared site outdoors.
Salad burnet can also be grown as an annual, sown in spring as mentioned above.
Division of roots can take place in spring or autumn
Harvesting
Only the leaves are used today.
Leaves Cut back regularly to provide a supply of fresh leaves more or less all year round. Take care not to exhaust the plant, so grow several clumps if possible. Remove flower heads to retain the best flavour in the leaves.
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