Salad Burnet - Sanguisorba - 1g
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Available in stock (50)
Origin: A traditional European perennial herb, historically grown in monastery and kitchen gardens
Flavour: Fresh, mild, and slightly nutty with a distinctive cucumber-like taste
Best place to grow: Open fields, herb gardens, raised beds, or containers in full sun to partial shade
Fun Fact: Salad Burnet was commonly used in medieval cuisine and drinks for its refreshing flavour and aroma
Shape, size & colour: Forms low, clump-forming plants with finely divided green leaves and small rounded flower heads
Applications: Ideal for fresh salads, cold soups, herb butters, sauces, and as a fresh garnish; best used raw to preserve flavour
Planting Period: March to May (direct sow or indoors)
Maturity Period: 60–80 days from sowing, with continuous harvest from established plants
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