Salad Burnet
Sanguisorba minor
herbSalad burnet (Sanguisorba minor) is a tidy, low, evergreen perennial herb forming mounding rosettes of lacy, toothed leaflets with a fresh, cool cucumber flavor. The young leaves are used raw in salads, dressings, herb butters, soft cheeses, and cool summer drinks. Very hardy in about USDA zones 4 to 8, it thrives in lean, well-drained, even chalky or alkaline soil, stays green well into winter, and can live for many years. Wiry stems carry small green-and-purple flower clusters in summer, and the plant self-seeds readily.
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Sun
full sun to partial shade
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Water
Every 6 days
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Harvest
~60 days
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Difficulty
easy
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Lifecycle
perennial
Comes back every year
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Spacing
12 in apart
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Planting Depth
Sow seed 0.25 in deep
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Soil pH
6.5-8.0
Growing Details
Soil Type
Lean, well-drained, alkaline
Hardiness Zones
Zones 4 – 8
When to Fertilize
Little feeding needed
Fertilizer
Compost only; rich soil weakens flavor
🌱 Growing Guide
Grow salad burnet in full sun to light shade in lean, well-drained soil; it actually prefers poor, dry, alkaline ground and tolerates drought once established. Start seed indoors about six weeks before the last frost or direct sow in spring or fall, thinning plants to about 12 in apart, where they form neat evergreen rosettes. It is very low maintenance: cut the plant back regularly to keep a supply of tender young leaves, which have the best flavor, since older leaves grow tougher and more bitter. Remove the flower stalks to keep the leaves coming and to limit its vigorous self-seeding.
Planting Calendar
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Start seeds indoors
Mar 4
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Transplant outdoors
Apr 29
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Projected first harvest
Jun 28
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FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
OOct
NNov
DDec
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Thyme — A drought-tolerant herb that shares the lean, well-drained, sunny site
- Mint — A culinary herb that pairs in the kitchen, though best contained nearby
- Strawberry — A low groundcover that coexists in a sunny, well-drained bed
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Cluster on new growth; rinse off and conserve ladybugs
White coating in humid, crowded, or shaded conditions; give it sun and airflow
🌾 Harvest & storage
Harvest the youngest, innermost leaves of salad burnet for the best cucumber flavor, snipping the tender leaflets as needed year-round in mild climates, since the plant stays green into winter. Cut the whole plant back now and then to force a flush of fresh young growth, and use the leaves fresh, as they lose flavor when dried. Removing flower stems keeps the leaves tender and curbs self-seeding.
🥗 Nutrition & benefits
Salad burnet leaves are low in calories and provide vitamin C and some minerals. The young cucumber-flavored leaves are eaten raw in salads, dressings, herb butters, cheeses, and cool drinks.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.