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Picture courtesy Susan Dietrich
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This perennial herb is native to western, central and southern Europe; northwest Africa and southwest Asia. When the pilgrims ventured to America from Europe, they brought this herb with them and it has naturalized itself in most of North America. It is typically found in woodlands and grassy fields on dry chalk and limestone soils. In Elizabethan times Salad Burnet was popular with the upper class and was floated in goblets of wine.
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Picture courtesy Tammy Rodrigues
www.fromgardentotable.wordpress.com
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The Latin name sanguisorba means "blood-drink" which refers to its traditional use to stop haemorrhages and internal bleeding. Soldiers would drink Salad Burnet tea because they believed it made wounds less severe and they would be less likely to bleed to death. Salad Burnet was also thought to be a cure for the bubonic plague and was one of 21 herbs that were infused in wine and drunk as an anti-plague tonic. It was also used to relieve diarrhoea. |
Salad burnet, Sanguisorba minor, possesses the same medicinal qualities as medicinal burnet, Sanguisorba officinalis and is still used today. The leaves, and especially the roots have astringent and tonic actions and are taken internally to treat heavy menstruation and uterine haemorrhage. It is high in vitamin C and is drunk as a tonic, and being a mild diuretic, is good for the urinary system. Salad burnet leaves can be chewed after a heavy meal to aid digestion. An herbal tea is made and used as a facial wash for troubled skin, eczema, burns, wounds and sunburn. To make an herbal tea, fill a quarter cup with chopped leaves and add one cup of boiling water. Steep for 15 minutes; before straining. Take two cups of tea a day.
The leaves have a nutty, cucumber-like flavour and are very popular in European cuisine. Add fresh, young leaves to salads, dressings, dips, soups and stews. It is delicious on sandwiches and goes well with soft cheeses and in herb butters and white sauce. Sprinkle it over steamed vegetables and add it to fish sauces and egg dishes. Use it in herbal vinegars and to garnish summer drinks. This herb becomes bitter with age, so only use the tender, young leaves. It is often used to replace mint and blends well with tarragon and rosemary. It can also be added to recipes calling for dill, basil or oregano. Salad Burnet loses its flavour if dried, so use it fresh whenever possible or chop and freeze the leaves in a little water, as ice cubes. The fresh leaves can also be wrapped in cling wrap and frozen.
This pretty herb forms a mound of lacy fern-like leaves with red flowers in summer. It makes an attractive border plant and grows beautifully in a container. The flowers dry beautifully and are most suitable for dried flower arrangements and in potpourris.
Salad Burnet is evergreen and can be grown all year round. It grows about 30cm tall and will spread 20cm wide. It is hardy to frost but in very cold areas it may die back in winter, shooting again in spring. Although it is drought tolerant it will grow best in the garden if it is watered moderately during dry spells. This herb thrives on poor soils and will grow in any garden soil that drains well. Add compost to the planting hole for good results. Plant it in full sun or semi-shade and cut back the flowers to encourage the plant to produce new leaves. If the flowers are not cut back it will grow taller. If the plant is allowed to flower it will seed itself freely in the garden. Seeds can be sown in spring, summer or autumn, directly into garden beds.
The information contained within this website is for educational purposes only. Always seek advice from a medical practitioner before embarking on any home treatment programme.
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