Herb Profile: Salad Burnet

Salad Burnet, Sanguisorba officinalis

“Salad burnet, a member of the rose family, has a dainty and beautiful flower. The leaf tastes like cucumber and is somewhat astringent. It is used primarily as an astringent on mucosa of the respiratory, gastrointestinal, and genitourinary tract, in gum disease, diarrhea, ulcerative colitis, irritable bowel syndrome, hemorrhoids, excess menstrual bleeding, and erosion of the cervix. Also used externally on wounds. Research shows that the root contains tannins, flavonoids, saponins, and volatile oils.” Matthew Wood, The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants

 

Preparations

Salad burnet can be used either fresh or dry as a tea, tincture or oil.

Salad burnet also makes a great addition to any dish as a leafy green.

 

Garden Herb Butter from The Herb Society of America (check out this link for more ideas for using salad burnet in your kitchen

1 bunch watercress
1 bunch chervil
1 bunch parsley
5 salad burnet leaves
1 garlic clove
1 chopped shallot
1 cup butter
pinch of salt

Blanch the watercress, chervil, burnet and parsley in boiling water for 30 seconds. Drain and dry thoroughly, then pound in a mortar with garlic, shallot, and a pinch of salt. Then beat in the butter.

 

Onion, Corn and Potato Soup with Salad Burnet Puree from Linda Gilbert

serves 4
This is a rich and comforting soup,with the Burnet puree adding a refreshing accent.

3 tbls butter
3 large yellow onion, chopped
3 1/2 cups chicken stock
1/4 tsp. mace
1 1/2-3/4 cups milk
3 medium russet potatoes, peeled and diced
1/2 tsp. minced garlic
kernels from 2 ears of yellow corn
salt and pepper
1/3 cup Salad Burnet leaves
Sprigs of Salad Burnet for garnish

Melt 2 tablespoons of the butter in a soup pot. Slowly saute the onion until golden. Add the chicken stock, mace and milk and potatoes. Raise the heat until the mixture simmers, cover and cook until the potatoes are soft. Add the garlic. Puree the soup until smooth. In another pan, saute the corn kernels in the remaining tablespoon of butter. Sprinkle with a pinch of salt. In a separate container combine the Salad Burnet and 1/3 cup of the pureed soup. Puree this mixture until blended but there are still some flecks of green visible. Add the corn to the pot of soup and heat through. Adjust salt and pepper, and add more milk if the soup is too thick. Ladle the soup into individual bowls, and using a spoon, decorate each portion with the pureed green mixture: swirls, hearts, lettering — whatever is fun. Garnish with sprigs of whole leaf Salad Burnet.
 
For more information on Salad Burnet look here.

 

Cautions/Contraindications

Salad burnet is considered safe.