A hardy native perennial producing slender, branching stems topped with distinctive deep crimson-red flower heads. Sanguisorba officinalis, commonly known as Great Burnet, has attractive pinnate foliage and small, densely packed flowers that create an airy display above surrounding plants. Reaching 100–150 cm, its upright stems bring height and movement to borders without overwhelming neighbouring plants.
 
Great Burnet is particularly effective in naturalistic planting schemes, prairie-style borders and wildflower meadows. Its nectar-rich flowers attract bees and other pollinators, while the elegant seed heads provide interest later in the season. Exceptionally hardy and long-lived, this perennial thrives in moisture-retentive soil and combines beautifully with ornamental grasses and other summer-flowering perennials.
 
When to Sow: Jan–Mar & Sep–Nov
 
HOW TO SOW:
Sow seeds in trays or pots of moist compost, covering with 2–3 mm of fine grit or compost. Fresh seed can be sown outdoors in autumn and left in a cold frame to experience natural winter temperatures.
 
For spring sowing, stored seed benefits from 6–8 weeks of moist cold stratification in a refrigerator before sowing. Germination can be irregular, so keep the compost moist and allow several weeks for seedlings to emerge. Transplant into individual pots when large enough to handle and plant outdoors once well established.
 
Classification: Hardy herbaceous perennial
Expert Level: Some experience required
Germination Time: 3–8 weeks after cold stratification; sometimes longer
Flowering Time: Jun–Sep
Site: Full sun to partial shade
Soil Type: Fertile, humus-rich loam or clay soil
Soil Acidity: Slightly acidic to neutral
Moisture: Moisture retentive; avoid prolonged drought
 
Care: Water during dry periods, particularly while establishing. Cut back old stems in late winter or leave seed heads standing for winter interest. Divide established clumps in spring if required
Use: Naturalistic borders, prairie planting, wildflower meadows, pollinator gardens and cut flowers
Harvesting: Cut flowering stems when the deep red flower heads are well developed and firm
 
Days to Maturity: Year 2
Vase Life: 5–7 days
Height: 100–150 cm
Plant Spacing: 45–60 cm