This member of the rose family is an evergreen perennial with ranks of toothed, oval leaves along the stalks. In summer, small heads of reddish flowers appear on long stalks – after flowering, remove.
Salad Burnet is such a hardy herb that in most mild winter areas it will continue to thrive all year long in you herb garden. Even in the most severe weather areas it is one of the first plants to come back in the spring.
This herb is grown for the cucumber flavor of its leaflets. Pick these off the stalk and chop for use. There is no cucumber smell, but the flavor is quite strong and can be used anywhere you would normally use its flavor taste alike. The tender, young leaves have the best flavor; they tend to get bitter as they mature.
Plucked whole and sprinkled on salads they add a refreshing taste. Try chopping the leaves and sprinkling them over fresh steamed veggies to add some zip. Salad Burnet also adds interest when used in vinegar, cheese spreads, in sauces for fish, salad dressings, and in combination with other herbs in casseroles and creamy soups. It blends well with tarragon and rosemary. In the summertime try adding whole leaves to iced drinks and punches for a decorative look and cooling taste.