The salad burnet is a spice plant belonging to the order of the rose plants. As a characteristic ingredient of the Hamburg eel soup, it's firmly integrated into the traditional Northern German kitchen and gives the burnet brandy, which is only made very seldomly today, its flavour.
It grows wild in temperate to warm climates on almost all continents, although it probably originally comes from Central Europe and was introduced to North America only by colonization. The perennial shrub, which is also known as small burnet, grows up to 90 cm tall and prefers a dry, neutral soil, but can also easily cope with calcareous substrates.
The leaves of the salad burnet have a nutty flavour, reminiscent of cucumbers, and fit nicely in salads, cream cheese, and fresh herbs sauces. The leaves are harvested before flowering and should not be cooked, but used fresh. In many recipes, they can be used as a substitute for mint. As a medicinal herb, the salad burnet can boast the same properties as the great burnet (Sanguisorba officinalis).
Sanguisorba minor seeds, content: Approx. 50 Salad Burnet seeds
