Salad Burnet

Salad burnet, while not considered one of the major additions to the herbal pharmacopoeia, is still a decorative and endearing herb. T he plant name, sanguisorba, derived from the latin, gives clue to its ability to staunch blood from wounds, and is closely related to the alchemilla genus which are used in the same manner. The plant is healing, tonic, styptic and cooling, having much the same medicinal qualities as the less tasty medicinal burnet. Like borage, burnet was best known for its ability to "lighten the heart" and was most often served in wine.

Salad burnet gives a speciall helpe to defend the hart from noysome vapours and from the infection of the plague or pestilence and all other contagious diseases for which purpose it is of great effect, the juice thereof being taken in some drink.

Use whenever you want to add a cool, cucumber flavor.

Leaves can be tossed into salads or used on sandwiches.

They make a nice addition to cold drinks, like lemonade and wine spritzers.

Use salad burnet to flavor dips and vinegars.

Toss leaves into soups, eggs and other hot dishes at the last minute.