Salad Burnet Seeds – Sanguisorba minor, Organic Heirloom Culinary Herb

The Cucumber-Flavored Herb That Grows Like a Dream — Year-Round

Salad Burnet (Sanguisorba minor) is one of the most charming and underappreciated herbs in the kitchen garden — a hardy, evergreen perennial whose small, elegantly shaped leaves deliver a fresh, clean cucumber flavor that transforms salads, dips, sandwiches, vinegars, and dressings, even in the middle of winter when fresh cucumbers are out of season. Organic, heirloom, 100 seeds per packet (~2,800 seeds/oz).

Why Grow Salad Burnet?

• Cucumber Flavor Without the Cucumber: Young leaves taste unmistakably and delightfully of fresh cucumber — a perfect salad green, vinegar infuser, and elegant garnish all in one plant.
• Medicinal Value: Rich in vitamin C. Historically used as an astringent herb; the root has been used traditionally to stop bleeding and treat wounds.
• Beautiful Container & Border Plant: Paw-print shaped leaves form a lovely basal rosette with pink-purple flower heads. A tidy, attractive perennial for herb borders, raised beds, and pots.
• Low Maintenance Perennial: Hardy in Zones 4–9. Not particular about soil as long as it drains well. Spreads gently by rhizomes but is not invasive. Deadhead flowers to prevent self-seeding.
• Windowsill Herb: Grows beautifully in containers indoors for fresh cucumber-flavored leaves year-round.

Growing Guide

Direct sow outdoors after frost danger passes, barely covering seeds no more than ¼ inch deep. Germination: 7–14 days at 68°F. Spacing: 8–12 inches, rows 18 inches apart. Height: 12–24 inches. Full sun to partial shade. Harvest young leaves (before flowering) for the best flavor. Water regularly during hot weather.

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