Tonight I am attending our monthly Master Gardening Meeting and need to bring a snack. For inspiration I turn to the garden. As I walked through my December garden, I noticed how tasty the Salad burnet still looked and I immediately thought of one of my favorite recipes. (Salad burnet dip)
I love this herb for its appearance as well as its taste. The young tender leaves have a cucumber taste,without the burping problems! The crinkle cut leaves stay green well into the winter and pop back up early in the Spring. The plants form a mound of tenderness, especially when the young leaves are continually picked and used.
Salad burnet does best when it receives at least 6 hours of sunshine. The stalk blossoms, are best cut down, but can be used to make a wonderful Rosy colored herb vinegar. If left to bloom salad burnet may reseed,which is not such a bad thing. However, the plant on which the stalks are left on can become tough and lack flavor.
The Recipe I use for the dip is as follows:
1 Pkg Cream Cheese
4TBL Burnet Leaves, chopped or cut fine
2TBL Garlic Chives chopped
add to a bit of chopped lettuce
1teaspoon salt and pepper
Blend with 1/4 cup dry white wine (I often use sour cream, mayo, or Greek yogurt)
Let the flavors mix together by sitting in the refrigerator for a couple hours. From here I have stuffed this in to Cherry tomatoes, mushrooms, served on crackers or as a dip for veggies!!Enjoy!!