Growing salad burnet is easy.
It's perennial and almost evergreen. It grows to around 15 inches high. It has small flowers which need removing unless you want them to set seed.
It is quite a pretty herb and you could grow it in a pot if you wish to - it's a perfect herb for people who have no garden as it is a suitable herb for pots.
It is very late to die back, carrying on into late winter most years.
Salad Burnet has a cucumber flavor and is very good in savory salads, fruit salads and summer drinks - use in Pimms as you would borage.
Pick a few leaves and scatter them over the top of a mixed salad to add a lovely fresh taste.
Chop a good handful and mix into cream cheese to use on a sandwich to give a really special taste.
You can add it to mayonnaise or salad dressings - just chop it finely and mix through.
It's savoury flavour makes it a good herb to use in a diet if you're trying to cut back on salt, say if you've got high blood pressure, kidney problems or diabetes. It lessens the need for additional salt.
A few leaves enhance the flavor of vegetable soups - celery, asparagus and mushroom in particular. Put the leaves in when you start to cook.
It's a great standby during winter when little else is around and is an exceptionally good value herb.
If you only have room for a few pots, then salad burnet would earn its keep.
You can sow seeds outdoors in mid spring - sun or shade are equally suitable, but it prefers chalky soil.
Just keep the seedlings weed free and you will be rewarded with a fine crop of salad burnet.
Nip the flowers off until you're ready to let it seed, if at all.
Harvest all through the year - just take a few leaves off as you wish.
Cut it back to 4 or 5 inches and you will have young leaves off it most of the year.
If you do allow it to self seed, then you will have a constant supply of small, tender plants growing which will give you a good supply of leaves.
It really is as simple as that - no more to be said...
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