Salad Burnet (Sanguisorba minor) is a wonderfully productive hardy perennial grown for its attractive fern-like foliage and refreshing cucumber flavour. The young leaves add a crisp, fresh taste to salads, sandwiches, herb butters and summer drinks, making it a favourite in kitchen gardens. Can also be used as greenery for wildflower natural bouquets. 
 
Plants quickly form neat clumps of finely divided foliage, while elegant stems topped with distinctive deep burgundy flower heads appear from late spring into summer. Drought tolerant once established and attractive to pollinating insects, Salad Burnet is an easy-care herb that returns year after year.
 
When to Sow: March – September
 
HOW TO SOW SALAD BURNET:
 
Sow Indoors - Sow into moist, free-draining compost and lightly cover with approximately 5 mm of compost. Keep at 15–20°C until germination. Pot on individually before hardening off and planting outside.
 
Sow Direct- Sow thinly into a prepared seed bed from spring until early autumn. Cover lightly with soil and keep moist during germination. Thin seedlings to their final spacing.
 
Classification: Hardy Perennial
Expert Level: Easy to Grow
Germination Time: 2–3 Weeks
Site: Full Sun / Partial Shade
Soil Type: Well-drained, moderately fertile soil
Soil Acidity: All Types
Moisture: Well-drained
 
Care: Harvest leaves regularly to encourage fresh growth. Remove flower stems if growing mainly for foliage, or leave them to provide interest and attract pollinators. Cut back old foliage in late winter.
Use: Kitchen Gardens, Herb Gardens, Cottage Gardens, Containers, Pollinator Gardens
Harvesting: Pick young leaves regularly throughout the growing season before flowering for the best flavour. Leaves can be used fresh as required.
 
Days to Maturity: 60–70 Days
Harvest Time: April – October
Height: 30–60 cm
Plant Spacing: 30 cm