Favorite Herbs: Salad Burnett

  I have started the spring clean-up. It is going to be really intense since I really limit what I do in the fall for my buggy friends.  So let the fun begin.
   Much to my delight when I removed the leaves from my herb garden in Indiana, the Salad Burnet (Sanguisorba minor) was still green and growing strong.

This is one of my favorite herbs for many reasons. #1 It stays evergreen in the garden. #2 The young leaves can be used in salads, dips, where they impart a mild cucumber flavor. #3 The blooms are edible and can be used to make a tasty rose-colored herb vinegar or just tossed into a salad.

Here is one of my favorite recipes using Salad Burnet. I have used it to stuff cherry tomatoes or mushrooms. It is also great with crackers or veggies.

Salad Burnet Dip: Mix together: 1 Pkg  Cream Cheese,  4TBLS Fresh Salad Burnet Leaves finely chopped, 2TBLS Garlic Chives chopped,  Chopped lettuce to taste, 1 teaspoon salt and pepper. Blend with 1/4 cup mayo and sour cream.

Salad Burnet Vinegar is so easy and so beautiful.  Just pick the blossoms and infuse them in white wine vinegar that has been brought just to the boiling point. Then bottle it up and let it sit for a couple days. You can strain it and put into decorative bottles and then enjoy it!!

This herb is low growing except for when it sends up its blossom shoots. It is a nice front of the herb garden plant. It will occasionally reseed in the garden. If you have issues with cucumbers this is a great alternative.

Basilbecky will always have this herb in her garden.