The photo that has been on the top of my website for the past year is salad burnet, which has thrived in my Virginia garden for 5 years. The toothed foliage is pretty, almost fern like, and from spring to fall I would cut the young leaves for green salads, egg salads, herbal vinegars, cheese spreads, and iced drinks. This week, when I was pushing away autumn’s leaves, I noticed that the mother plant had disappeared but left a few young seedlings. I remember that last summer the mother plant was flowering quite a bit for the first time, maybe it knew its end was near. I saved the seed: just cut the dried seed heads and put them in a paper bag. Today, I pulled the stems out of the bag and rubbed the seeds off so I could plant more salad burnet in the garden. I actually was pleasantly surprised at the amount of seed I have, I am anxious to grow more this year to replenish my supply. Salad burnet is a perennial culinary herb, hardy to zone 4. It is easy to grow; it only needs full sun and well-drained soil. The plant is about 6 inches tall and maybe a foot wide. The inch-long flowers bloom on wiry stems but they are so pale and small, they blend into the background. A landscape edible, salad burnet (Sanguisorba minor) is a pretty addition to the garden. Either buy as a plant at the nursery or grow from seed.
Subscribe to Pegplant’s Post, a free monthly e-newsletter about gardening in the DC metro area. Each issue lists local gardening events, recently published books, tips, articles, and a giveaway. Just enter your e-mail in the subscribe box below.
Enter e-mail to subscribe
Follow me on TwitterMy Tweets
Follow me on Instagram
- Exploring Gardens at the Museum of the Shenandoah Valley and Getting Plants in the Ground Before Winter September 22, 2020Join Peggy Riccio and Teri Speight as they discuss what is happening in their gardens. Teri talks about removing a tree and the increased sunlight in her garden and Peggy talks about updating her seed and garden files. Teri visited a private rooftop garden and Peggy visited the gardens at the Museum of the Shenandoah […]Peggy
- Welcoming Fall by Visiting Produce and Garden Centers, Ordering Garlic, and Using a Hillside Planter September 15, 2020Join Peggy Riccio and Teri Speight as they discuss what is happening in their gardens (and kitchen!). Teri talks about a product called a hillside planter and Peggy talks about garlic and roasting cherry tomatoes and peppers. This past weekend, Teri visited Spicknall’s Farm Market in Maryland and Peggy visited Nalls Produce in Virginia and […]Peggy
- Exploring Gardens at the Museum of the Shenandoah Valley and Getting Plants in the Ground Before Winter September 22, 2020