Salad burnet
샐러드 버넷
ⓒ
Photo: Otto Wilhelm Thomé · Public domain · Original file (Wikimedia Commons)
Its round, toothed leaves taste gently of cucumber. In Britain, people sometimes float these leaves on a gin and tonic instead of cucumber. It belongs to the same group as Korea's mountain great burnet (oipul).
Flavor and aroma
- It has a gentle cucumber taste with a slightly nutty note.
Fun facts
- It's in the same genus, Sanguisorba, as Korea's great burnet (Sanguisorba officinalis).
- The genus name Sanguisorba means "to absorb blood" in Latin. It comes from its old use for stopping bleeding from wounds.
- It's also grown in the garden at Mount Vernon, home of George Washington, the first US president.
In the kitchen
Raw
- Add it to salads and sandwiches, or chop it and sprinkle over salads.
Drinks
- Use it to garnish a gin and tonic, or steep it in lemonade or sparkling water for a cool cucumber aroma. You can also leave it overnight in water with cucumber, lime and mint.
Cooking
- Add it at the end to egg and potato dishes, soups and omelets. Try it in place of basil.
Sauces
- Chop it into yogurt, cottage cheese, sour cream, mayonnaise or butter. There's a recipe for butter mixed with chopped leaves and mint to top grilled fish.
Other ideas
- Make herb vinegar.
Goes well with
CucumberEggsTomatoPotatoTarragonChivesMint
Tips
- The cucumber taste fades when dried or cooked over high heat, so it's best raw. Young leaves before flowering taste best.
Season
We're still checking the season. We'll add it once we find a source.
Details
- Korean name
- 샐러드 버넷
- English names
- salad burnet, garden burnet
- Scientific name
- Sanguisorba minor
- Family
- Rosaceae
- Genus
- Sanguisorba
Show sources for this page
References for this herb
- RHS
- Jekka's Herb Farm
- Montréal Botanical Garden
- Herb Society of America
- Specialty Produce
- Mount Vernon
- 식품의약품안전처(오이풀 학명)
Name and classification
Photo
Otto Wilhelm Thomé · Public domain · Original file (Wikimedia Commons)