Sanguisorba minor

Salad burnet is a charming perennial herb with small, rounded leaves that have finely toothed edges and a bright, refreshing flavour. A member of the rose family, this underappreciated plant has been cultivated since medieval times for both its ornamental beauty and culinary value. In South African gardens, it is a hardy and attractive addition, thriving in full sun or partial shade and producing crisp, evergreen foliage year round.

The taste of salad burnet is distinctly cucumber-like, making it an ideal fresh herb for salads, sandwiches, and dips. Its leaves can also be stirred into soups or sprinkled over eggs and hot dishes at the last moment. For summer refreshments, try adding a handful of leaves to lemonades or wine spritzers. It has long been favoured in English kitchens and pairs well with soft cheeses, vinegars and light dressings.

Sow the seeds shallowly in spring or autumn, pressing them gently into well drained soil and keeping the surface moist. Salad burnet prefers a spot with good airflow and partial to full sun. Germination typically takes place within 10 to 14 days, and plants are ready for their first harvest in around 70 days. Although technically perennial, it is best treated as a cut-and-come-again herb to maintain leafy vigour.

This herb forms a neat clump and benefits from regular harvesting to encourage new growth. It is well suited to container growing and thrives with minimal fuss once established. The tall flower spikes that emerge later in the season are an additional bonus, drawing bees and beneficial insects into the garden.

Standard packet contains approx. 50 seeds

Petite packet contains approx. 15 seeds