Salad burnet

Sanguisorba minor

herb

Small toothed leaves tasting of cucumber and walnut, fresh in salads, sauces or white wine.

Origin

Europe and the Mediterranean

Season (United States)

April to October

Preparation

The small leaves are pulled from the stems and eaten raw, whole or snipped, added at the last moment; cooking makes them lose their flavour.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

It is one of the seven herbs of Frankfurt green sauce.