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Salad Burnet

Have you tried Salad Burnet?  

I have been growing this herb for many years, since it was a rare/unusual herb in Australia, and it is still not generally grown.  This hardy plant is a perennial that will return year after year.  The young fern-like leaves of this herb have a delicious fresh cucumber flavour, which make it a perfect addition to salads, and various dishes from herb butter, cheese spread for sandwiches and crackers to egg dishes, fish dishes, soups, as a dressing infused in good quality wine vinegar, white sauce, and iced drinks.  Burnet combines well with Rosemary and French Tarragon.  An old Italian proverb proclaims - ‘L’ insalata non e buona ne bella, ove  non e la pimpinella’ - which means, ‘Salad is neither good or pretty without Burnet’ (pimpinella being an Italian name for burnet)

Burnet grows well in containers and is a general companion plant, like borage, and can be planted to help heal over-used soil.  Mint provides a good ground cover for more moisture and Thyme helps plants thrive and attracts more pollinators.

This plant forms a clump that can easily be divided to transplant elsewhere.  The clusters of white and pink flowers will eventually dry into seeds you can collect, simply let the plant self-seed.

Want more good reasons to grow this herb?  Burnet’s astringent properties work well in an infusion to make a facial wash for sunburn and troubled skin. The stem and leaves are known to be a source of rutin, quercetin, kaempferol. These flavonoids are plant sterols that are known to have antioxidant properties, as they help neutralize disease causing free radicals; and are anti-inflammatory. Another constituent of salad burnet is beta-sitosterol; thought to reduce LDL cholesterol. 

NOTE:  The above is  information only, and is NOT intended as medical advice.




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