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Salad Burnet

Herbs

Salad Burnet

Sanguisorba minor

A hardy perennial salad herb whose young leaves taste surprisingly like cucumber.

PerennialCucumber flavourDrought tolerant
In stock£9.99

Each plant is grown in small batches and cared for individually before dispatch. Because these are living plants, their appearance naturally changes with the season — they may be compact and freshly potted at some times of year, or taller and more established at others. Plants are supplied healthy, well rooted and ready to continue growing on.

LifecyclePerennial (hardy; re-sprouts for many years)
PositionFull sun to light shade
SoilWell-drained soil in sun or light shade. It tolerates leaner, drier ground once established.
Garden size30–45 cm tall and wide
ContainerMedium container, ≥ 20–25 cm deep, with sharp drainage
Historic erasMedieval

Why it belongs in a forgotten garden

Salad Burnet — the story

Why grow it?

A neat perennial salad herb with leaves that genuinely suggest cucumber. It is compact, hardy and far more useful in a small edible border than its obscurity suggests.

History & context

Once a staple of medieval monastery and kitchen gardens, Salad Burnet (Sanguisorba minor) is an enduring herb that has proven its worth for centuries. Valued for its unique cucumber-fresh leaves and for its use in Tudor knot-gardens, this plant is a living piece of history. It offers carefree, evergreen greens that are perfect for pots or borders and provide a reliable harvest all season long.

Explore its place in Medieval garden history.

Growing guide

How to grow Salad Burnet

Soil & position

Well-drained soil in sun or light shade. It tolerates leaner, drier ground once established.

Light: Full sun to light shade

Water

Water while establishing; mature plants are relatively drought tolerant.

Propagation

Easy from seed or division. It may self-seed lightly where happy.

Sowing referenceSow Mar–AprDepth: 0.5 cm • Cold treatment: No

Ongoing care

Cut flower stems to keep young leaves coming, or leave some for pollinators and seed. Trim old foliage back in spring.

From garden to kitchen

Harvesting & eating it

When to harvest

Young leaves can be picked for much of the year in mild weather, with the best growth in spring and early summer.

Cut young outer leaves little and often. Removing flower stalks prolongs the supply of tender cucumber-flavoured foliage.

What is edible?

Young leaves and tender tips.

Flavour & cooking

The leaves add a mild, fresh cucumber note that elevates salads, dressings, and summer drinks. It is also a fantastic addition to herbal butters and light soups. Add the leaves fresh just before serving to get the best taste.

Food value

Used as a salad herb in modest quantities; the main value is fresh cucumber-like flavour from a hardy perennial.

VitaminsVitamin C
Also providesTannins and antioxidant plant compounds

Worth knowing: Salad Burnet is eaten as a salad herb rather than a bulk vegetable, contributing vitamin C and antioxidant plant compounds alongside its distinctive fresh cucumber flavour.

Traditional medicinal uses, where mentioned in the historical material, are included as history rather than medical advice.

Kitchen idea

Salad Burnet cucumber dressing

The cucumber character is strongest when the leaves stay raw.

You’ll need

  • 3 tbsp finely chopped Salad Burnet leaves
  • ½ small cucumber, finely grated
  • 150 g natural yoghurt
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • Pinch of salt and black pepper
  • Optional: 1 tsp chopped mint

Method

  1. Squeeze excess water from the grated cucumber.
  2. Mix cucumber, yoghurt, oil and lemon juice.
  3. Fold in Salad Burnet and mint if using.
  4. Season lightly and refrigerate for 15 minutes.
  5. Stir before serving and add a few fresh Burnet leaves on top.

How tough is it?

Resilience, pests & garden value

Resilience

A truly reliable survivor, Salad Burnet is an evergreen that re-sprouts for many years with minimal fuss. It is highly resistant to common pests and holds its own in a variety of conditions, making it an excellent choice for a low-maintenance garden.

Pests & practical problems

Usually very easy. Slugs can damage young plants; old leaves become tougher rather than diseased.

Wildlife value

Flower heads are attractive to small pollinating insects.

Growing in a container

Medium container, ≥ 20–25 cm deep, with sharp drainage

Container plants generally need more frequent watering and feeding than the same plant in open ground.

Ready to grow it?

Salad Burnet

Each plant is grown in small batches and cared for individually before dispatch. Because these are living plants, their appearance naturally changes with the season — they may be compact and freshly potted at some times of year, or taller and more established at others. Plants are supplied healthy, well rooted and ready to continue growing on.

£9.99Add to basket above

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