Salad Burnet (Sanguisorba minor)

Regular price $14.95
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7 in stock

Pot Size

Salad Burnet is a very interesting shrubby perennial herb with a strong, almost melony-cucumber flavor, with a slightly astringent sensation.  This is great fresh herb for salad's, teas, and refreshing infused water. Burnet is great folded into butter or cream cheese, infused into vinegar, or as a garnish for fish, poultry, soup and salad.  Basically, Burnet combines well with any dish that calls for cucumber. Medicinally, Salad Burnet roots and leaves may be used as an astringent. 

With it's intricate crimson, pink, and maroon flower heads, Burnet makes for a very attractive landscaping plant. The flowers are also edible and are a gorgeous addition to any salad. Leaves are best picked after blooming. Cutting your plant back will encourage tender and tastier new growth.  Salad Burnet spreads from a rhizome and is easily divided and transplanted.

Plant Type:
Perennial Herb

Harvest Season:
Flowers: Spring-Fall

Mature Size:
Up to 18 in.

Soil & Moisture:
Regular moisture, well-draining soil.

Light Requirements:
 Full Sun, Part Shade

Partial Shade is preferable for hotter, dry conditions.


Growth Rate:

Zone Hardiness:
Outdoors 4-10 with frost protection; Patio/Greenhouse 4+

Our Salad Burnet is grown from seed and is capable of harvest now and within growing season. 

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Small: 2" Peat Pots
Medium: 4" Coconut Coir Pot
Large: 6" Peat Pot
X-Large: 8-10" Pot 
Citrus: 4x14" Pot

View Full Plant Size & Plantable Materials Guide 

How to Grow Salad Burnet

Plant Type: Perennial Herb

Harvest Season: Flowers Spring - Fall, harvest year-round.

Mature Size: 12-18 in.

Soil & Moisture: Regular moisture, well-draining soil.

Exposure: Full Sun, Partial Shade; Partial Shade is preferable if you are growing it in hot, dry conditions.

Zone Hardiness: 4-10. Short-lived and may be grown as an annual.

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