Salad Burnet Seeds – Sanguisorba minor, Heirloom Culinary Herb (200 Seeds)

Cucumber Flavor All Year Long — The Perfect Windowsill Herb

Salad Burnet (Sanguisorba minor) is a charming, hardy perennial herb native to Europe, western Asia, and North Africa whose tiny, elegantly scalloped leaves deliver a surprisingly vivid fresh cucumber flavor — making it an exceptional ingredient for salads, dips, sandwiches, herb vinegars, and dressings. This 200-seed packet gives you an excellent value for establishing a productive kitchen garden or container herb display. Heirloom variety, ~2,800 seeds per ounce.

Why Grow Salad Burnet?

• Cucumber-Like Flavor: Young leaves taste unmistakably of fresh cucumber — simply pop a whole tiny leaf and enjoy. Great for winter salads when cucumbers aren’t in season.
• Medicinal Uses: High in vitamin C; the root has traditional astringent properties used as a wound herb and to stop bleeding.
• Ornamental Perennial: Paw-print shaped leaflets on arching stems and deep crimson flowerheads make Salad Burnet as pretty as it is productive. Pink-purple blooms can be pinched out to encourage fresh leaf growth.
• Container & Garden Friendly: A great windowsill herb that also makes an attractive, tidy border plant in full sun or partial shade.
• 70 Days to Harvest Indoors: Hardy in Zones 4–8. Self-seeding; deadhead to prevent spread if preferred.

Growing Guide

Direct sow outdoors after frost danger passes. Barely cover seed no more than ¼ inch. Germination: 7–14 days at 68°F. Spacing: 8–12 inches, rows 18 inches apart. Height: 12–24 inches. Full sun to partial shade; well-drained soil. Harvest young leaves before flowering for best cucumber flavor.

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