Herb Series: Growing Salad Burnet

Have you ever tried this herb? Salad Burnet is a delicious, easy to grow perennial herb. It tastes great in salads with its unique flavor of cucumber-meets-melon. It is non invasive so you can feel free to plant it in a bed and it does well in both full sun and part shade! In theory it can grow up to 18 inches but mine stays pretty short because I start harvesting it as soon as its about 6 inches tall. This also insures that the leaves will be young and tender. Burnet is incredibly easy to grow, has few pests, is hardy perennial from zones 4-6 (or can be grown as an annual) and can be divided in spring or fall and replanted. It grows great in containers and raised beds as well. Burnet is high in vitamin C and has been used to aid digestion and some people use it as a cooling astringent for sunburn. In Spain people use the leaves for flavor in cocktails. You can chop it together with dill and mix with butter to use on top of fish or sprinkle the leaves in any salad. My favorite way to use Salad Burnet is in my egg salad.
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Egg salad to change your mind about egg salad
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12 hard boiled eggs shelled and diced
10-15 stems of burnet - remove the leaves and chop
8 stems of fresh thyme - remove the leaves and chop
3/4 cup of high quality mayonnaise
1 Armenian cucumber or other types of cucumber
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1. Prepare your eggs, shell them and dice them, putting them into a mixing bowl
2. Chop the burnet and sprinkle the leaves over the eggs.
3. Remove the thyme leaves from their stems and add to the mixture.
4. If you have an Armenian cucumber (or a European cucumber that has thin skin) take a fork and run the tines down the outside of the skin all the way around the cucumber. Roughly chop into small pieces and add to the bowl. If you don’t have a European cucumber just peel and chop it.
5. Add the mayonnaise and a few grinds of salt and pepper. 
6. Toss it all together - add more mayo if it needs it. 
7. Chill and serve on toast or crackers or frankly on its own. πŸ˜ŠπŸ‘

Christina Manning Lebek