wishlist bag search search account phone mail facebook plus minus arrow-right close-button

Salad Burnet (Sanguisorba minor)

Item #:
Temporarily unavailable.
Item #:
Temporarily unavailable.
Herbs & Edibles


Hardy, perennial kitchen garden herb
Description:  Dark green, serrated foliage with a fresh cucumber-like flavor; the purplish-red flowers produce seed in late summer
Habit:  Mounded habit; grows up to 2 feet tall when in flower, and up to 2 feet wide
Culture:  Prefers evenly moist but well-drained soil and full sun to partial shade; rich garden loam; cut back regularly for fresh leaves
Hardiness:  Cold hardy to USDA Zone 4
Origin:  Europe, Western Asia
Attributes:  Edible, Fragrant foliage, Deer resistant
Jefferson Documented

Thomas Jefferson planted Burnet on a number of occasions, beginning in 1778, primarily as a field crop on his farms and orchard.  In 1812 he obtained around eight bushels of seed, which was to be "sown half a bushel to the acre".  Fearing Burr described Burnet as a salad plant in Field and Garden Vegetables of America, 1863, and added that "the leaves have a warm, piquant taste, and when bruised resemble cucumbers in odor.  They are sometimes used as salad, and occasionally form an ingredient in soups".  The Virginia House-wife, 1824, by Mary Randolph (an in-law of Jefferson's daughter, Martha) contains a recipe for Burnet sauce, to be used on "fish, poultry, or boiled butchers meat". Deer avoid the fragrant leaves.

Arrives in a 2.5" pot.


Your Purchase

Supports Monticello

Learn More

Keep In Touch

News, exclusive sale previews, and special events!