Garden Burnet, Little Burnet, Small Burnet
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Salad burnet is a dainty clump-forming perennial with round serrated leaves. The leaves have a distinct cucumber-watermelon taste and can be used to add additional flavour to salads. This lovely specimen is perfect for a shady mixed herb bed or pot as it grows well with other herbs and cool winter greens.
Spring, Summer, Autumn
Fresh leaves have the best flavour and can be harvested throughout the growing season, maturing within 70-100 days of planting. Cut back flowers to encourage new growth. You can start harvesting plants when they are about 10 cm tall.
This species prefers to be grown by seed and not to be divided, as it doesn't tend to transplant well but can be divided, in spring or autumn.
Sow seeds any time of year, 5 mm deep and 20 cm apart. Germination takes 2 weeks.
Dig up the excess rhizomes around an old specimen and cut it up into smaller rhizomes. Plant them 2 cm deep and 20 cm apart. Water well after division and on dry, hot days.
Attracts useful insects
Attract insects like bees.
This species is drought resistant once fully established.
Great to plant in pots as it stays small in most semi-sun positions.
Europe, Africa, and Asia
Full Sun, Partial Shade, Partial Sun
Soil PH preference
The leaves are edible and have a clean, cucumber-like flavour and can be added to salads, cold drinks, sandwiches, and as a flavouring for sauces and vinegars.
Salad Burnet is bothered by few pests and diseases, but a few worm species tend to consume the leaves and need to be monitored regularly to ensure plants aren't damaged. It can also be prone to leaf spot disease, in wet or damp weather. Provide good air circulation and remove affected leaves.