Sanguisorba minor or Salad Burnet is a clumping, herbaceous perennial or hardy herb that is often found in the wild in grassy meadows.
Even though it is classed as a perennial it will continue to thrive all year long in milder temperate climates and in colder areas it will be one of the first plants to come back in the spring.
RThe summer flowers appear as tufted green and crimson balls atop long, thing stems.
This herb is however mainly grown for its wonderfully refreshing, cucumber flavoured leaves, though they are best when picked young and tender as they can become bitter when left too long.
There is no cucumber aroma, but the taste is quite strong and can be used in any dishes where you would normally use it for flavour.
Leaves chopped and and sprinkled over steamed veggies adds a certain piquant zing.
Salad Burnet blends well with Tarragon and Rosemary and also adds flavour when used in vinegar, cheese spreads, in sauces for fish, salad dressings, and in combination with other herbs in casseroles and creamy soups.
Try adding whole leaves to iced drinks, punches and Pimms for a decorative look and an extra cooling taste.
This is a plant to help attract birds, bees, butterflies and beneficial insects to your garden.
Good in herb gardens, borders and pots and planters.