Salad Burnet History
& Beverages
Let me introduce you to an delicious,
heirloom herb that is growing in my garden.
We inherited it from a friend who really only had one recipe for
it. As I researched other ways to eat
the Salad Burnet, so many others online had the same question. Several of the recipes I found were not in the
English language or measurements (German, French and Dutch were common). Frequently, chefs almost apologized for
asking for such a hard to find herb. Today is the first installment of a series
on recipes for salad burnet. Let me
share my research with others so we can all get the most enjoyment out of this delightful
herb, salad burnet.
[INDEX: Intro / Salad Burnet History / Cooking
Strategies / Gardening / Non-alcoholic Beverages / Alcoholic Cocktails]
Centuries ago, British
immigrants carried the seeds to propagate the once favored plant to the new
worlds of Australia, New Zealand and the United States where you can still
find this rare plant being eaten by those in the know. First mentioned as beneficial and tasty over
5,000 years ago, its not too late to enjoy salad burnet now.
Salad burnet (Sanguisorba
minor). Folk names: Salad burnet, Garden
burnet, Small burnet, Burnet. Dutch:
Kleine pimpernel. French: (Petite) pimprenelle. German: Kleine Wiesenknopf.
[licked spoon] Formerly, the leaves were
used as a poultice to stop bleeding, hence the Latin genus name Sanguisorba
(blood absorber). [celtnet]
“The flavor of green herbs with the bright, freshness of cucumber...Growing
in the wild, it deserves a place in every herb garden as well. You can even
keep harvesting in winter, but young leaves have the best flavour. At this
stage, before flowering, the plant is still very tender and you can eat the
whole leaves. When using older leaves, discard the tough stems. Always pick the
outer leaves to encourage new plant growth.
Synonymous
with great cucumber sandwiches, salad burnet is also very good in cold potato
salads, with boiled eggs or sprinkled over cooked veg like steamed carrots. In
summer, it’s delicious sprinkled on tomatoes or in lemonade.
You don’t really want to cook
it. Use it in cold things or fling it on hot dishes at the last minute so you
can enjoy its colour, shape and flavour at its fullest. Salad burnet is an herb only used fresh.”
[lickedspoon]
This
is similar to the situation with cilantro or avocado, which can become bitter
if overheated. The fact that salad
burnet cannot be sold as a dried commercial herb may have a lot to do with it
falling out of favor as homecooks began switching in the last century from
self-cultivated, fresh herb gardens to modern packaged seasonings procured at
grocery stores.
“Salad
burnet is not as popular as it used to be, but it can be found growing wild in
Europe and western Asia as it originates in the Northern Temperate Zones. It is
distinguishable because its flowers don’t have petals. The Greater Burnet
(Poterium sanguisorba) is the one most commonly used in medicinal treatments,
but the smaller, Salad Burnet (Sanguisorba minor) is useful as an astringent
and coolant. It’s a member of the rose family of plants, as is the peach tree
and the apricot.
You can add the tender young
leaves to salads or use it in soups and sauces along with dill, oregano and
basil. Older leaves are bitter tasting, but the young ones taste of cucumber,
which is why they are used to flavour drinks. Salad burnet is also one of the
French fines herbes along with others such as tarragon and rosemary.” [herbs-treatandtaste]
HISTORY as Edible
and/or Medicinal plant –
“In China, around 5,000 years
ago, legend has it that 'divine farmer' Shénnóng tasted hundreds of herbs and
imparted his knowledge of medicinal and poisonous plants to farmers. He sorted
365 different natural elements - animal, vegetable and mineral into three
categories of herbal medicine, and salad burnet was included in the selection..
To be fair no-one knows if Shénnóng really existed but he remains an important
figure in Chinese history and culture and in the Han Dynasty (20 6BD - 220 AD)
the book Shennong's Root and Herbal Classic): a classic work on plants and
their uses- the authors were anonymous and attributed the work to the ancient
herbalist. This book is still used by Chinese practitioners...
Salad
Burnet has been used in herbal remedies for over 2000 years, even Pliny the
elder (1st century AD Greece) first poured it into a goblet of wine, mixed it
with honey and claimed that it treated a diverse range of complaints.”
[squidoo]
“Gerard writing in his Herball
of the 16th century says that ‘It gives a grace in the drynkynge’ which is a
reference to the way it was commonly used both in the Renaissance and in
Pliny’s time in ancient Rome. It was steeped in wine sometimes with other herbs
to make it more refreshing. One of its Latin names Poterium means ‘drinking cup’
reflecting this use. Sanguiscorba means absorbing blood, and warriors would
drink this herb in wine before going into battle in the hope that their wounds
would be lessened by its effects.
Gerard also says of salad burnet: It gives ‘a speciall helpe to defend the hart
from noysome vapours and from the infection of the Plague or Pestilence and all
other contagious diseases for which purpose it is of great effect, the juice
thereof being taken in some drink.’ He
continues ‘It is a capital wound herb
for all sorts of wounds, both of the head and body, either inward or outward
either in juice or decoction of the herb, or by the powder of the herb or root,
or water of the distilled herb, or made into an ointment by itself or with
other things to be kept.’
It is sweet-smelling and Francis
Bacon remarked that it should be grown in pathways along with thyme and water
mint “to perfume the air most delightfully, being trodden on and crushed.” [herbs-treatandtaste]
“Burnet is an old traditional
herb garden plant originally recommended by Sir Frances Bacon in 1625 in an
essay on ideal gardens for planting in walkways alone ... because of the
pleasant perfume when crushed... Because of its recommendations by Bacon it is
often seen in Shakespearean themed gardens.” [backyardpatch]
“Burnet
turns up on a list of 59 seeds that John Winthrop Jr., a future governor of the
Colony of Connecticut, ordered in 1631 from a London grocer, Robert Hill. And
herbals widely recommended burnet, with its cucumber-like flavor, for doctoring
wine after long sea voyages. ‘I dare say a lot of that wine needed help,’ Said
Kathleen Wall, who cooks and gardens at Plimoth Plantation, a living history
museum in Plymouth, Mass.” [nytimes]
“Burnet has an interesting
history. On the night before a battle, soldiers fighting in the American
Revolution dosed themselves with a tea made from garden burnet on the theory
that if they suffered a wound on the following day, the burnet in their systems
would keep them from bleeding to death. The Latin name of the plant,
Sanguisorba, translates loosely as "blood absorber." It had other
uses years ago as well. It was used as a treatment for digestive disorders and
in the sixteenth century in England, it served as a remedy for rheumatism and
gout. In the 17th century it was recommended as a protection against the plague
and other infectious diseases. Salad
Burnet is High in Vitamin C & great in a Bloody Mary.” [davesgarden]
COOKING STRATEGIES with
Salad Burnet --
“As the name suggests it is used
most commonly used as an ingredients in salads and has a mild cucumber flavour.
Typically the young leaves are used as more mature leaves tend to become bitter
with age. Because of its cucumber notes it is also used as a herb in dressings
and can be used in vinaigrettes or finely chopped to add to yoghurt in other
dressings. It can also be used instead of mint in certain recipes (depending on
the intended flavor) and is an excellent herb to use as an accompaniment with
fish. The leaves are also sometimes included in bouquet garnis, particularly
for fish and rabbit dishes. Salad burnet leaves also combine well with other
herbs, particularly rosemary and tarragon and work in sauces for lamb and fish.
If used to flavour casseroles and stews they should be added at the end of
cooking.” [celtnet]
The
fresh leaves contains vitamins C, B and A, calcium, potassium, iron and
magnesium... Flower heads are edible too - both leaves and flower heads can be
used in stirfry and soups as well as an attractive garnish to salads. Seeds add interest to vinegars, marinades and
cheese spreads. [squidoo]
“One
of the best finds in Frankfurt however,
was a bundle of fresh winter herbs known as Grüne Sosse. The Grüne Sosse
in the market places usually comes assorted, wrapped in paper, and with various
recipes printed on it and typically contains seven (7) herbs: Petersilie (Parsley), Pimpinelle (Salad
Burnet), Schnittlauch (chives)' Borretsch (borage), Kerbel (chervil), Kresse
(garden Cress), Sauerampfer (Sorrel)” [ellenogden]
“In french the leaves are called
'hierba del cuchillo' or 'pimprenelle'. A ‘bouquet garni’ is a small bunch of five
aromatic seasonal herbs classically made from bay leaves, parsley springs,
thyme sprigs and a piece of celery which are wrapped in the green part of a
leek leaf and tied with string. This is a classic French flavouring for soups,
stews and many meat stocks. In addition to the standard bouquet garni mentioned
above, additional five herbs such as savory, lemon thyme, chives, mint and
fennel may be added (depending on the dish being cooked). For fish dishes,
strips of lemon, lime or lemon peels are often added.” [celtnet]
“Replace the cucumber (in a
recipe) with burnet (3 Tbps Salad Burnet = 1/2 cup of chopped cucumber)...try
it on a sandwiches or wrap in place of lettuce.” [The Good Herb]
GARDENING -
“It grows in a soft mound, so
makes a good edging plant and it keeps it light green color through out the
year. In fact is can be harvested until
the first snowfall. It uniquely has both
male and female flowers so it can self pollinate. The flowers appear in May and
June and are small pink to purple tufts.
The tender round toothed young leaves taste like cucumber.” [backyardpatch]
“The whole herb is best
harvested in July and hung in an airy, sunny room to dry if used
homeopathically in small bundles so that the air can pass through it. An
infusion of the whole herb can help in fevers to promote sweating, and can be
used on wounds. It used to be recommended to those suffering from gout and
rheumatism. It contains the bioflavonoids, quercetin and kaempferol and
vanillic, caffeic and gallic acid along with tannins and saponisides. It also
contains vitamins C, A and some of the B-complex ones, along with the minerals
iron and potassium.” [herbs-treatandtaste]
For
those that haven’t had the chance to experience the deliciousness of the herb
called Salad Burnet, I encourage you to find your local garden center or
farmers’ market and check it out (and I mean local because chain garden
stores won’t carry this heirloom plant (non-GMO). You will need to grow from seed, otherwise
you will need a transplant from an existing Salad Burnet plant.
Ask
for this plant to be sold locally, otherwise buy it online to plant & grow
at :
[me]
“Cultivation:
An attractive border plant and can be grown successfully in pots. Needs full sun; Well drained, composted
soil.
Growth
Characteristics: Perennial, Evergreen,
Frost tolerant. Height: ±30cm; Spread: ±20cm.
Harvesting: Pick fresh leaves and flowers throughout the
year,
Companion
Planting: Plant with herbs like Thyme, Mint,
Culinary
use- Use Salad Burnet leaves only when fresh. Leaves have a nutty, cucumber
scent and flavour and can be used with:
Fresh vegetables, Casseroles, Herb butters, Salads, Salad dressing,
Sandwiches, Soups, Soft Cheeses, Sauces, Vinegars, White sauce, Cheese sauce,
Garnish in summer drinks, Combines well with Rosemary and French Tarragon.
Use
an infusion to make a cosmetic facial wash for sunburn and troubled skin. Salad
Burnet may be medically beneficial as a general tonic full of vitamin C (2 cups
of tea per day dosage); for the digestive system to relieve hemorrhoids,
diarrhea and help digestion; also for the urinary system health as a mild
diuretic.” [healthyliving-herbs]
NON
ALCOHOLIC BEVERAGES (add salad burnet to
chilled drinks such as pimms cup, lemonade, iced tea or fruit punch.)
Summer Herb & Tea Fruit Punch
1/2
cup granulated sugar
1
sprig lemon balm
5
sprigs borage (young leaves best)
1
sprig salad burnet
3
anise or anise hyssop leaves
2
cups of hot black tea
Juice
of 3 oranges
Juice
of 2 lemons
ginger
ale
Fresh
Mint
Pound
the sugar and herbs in a mortar or a bowl with a wooden spoon. Pour the tea and
fruit juices over them. Cover and allow to stand for several hours. Strain and
pour over ice in the punch bowl, fill the rest of the way with ginger ale. Use
fresh mint to float as a garnish. Original recipe by Brenda Hyde.
[oldtips.blogspot]
TriangleFoodie Detox Drink
filtered
water,
mint
leaves,
salad
burnet leaves,
lemon
slices,
and
cucumber slices.
Let
it soak in the fridge and strain it as you pour it into the glass. The leaves and slices should be removed in a
day so as to not start going bad or bitter. It will keep for about four days in
the fridge. [trianglefoodie]
Salad Burnet Tisane (whole leaf
tea)
“You
can make a tisane with the whole herb by chopping up a plant and pouring 2
pints of boiling water over it and allowing it to steep for 15 mins. You could
also make a loose tea using a the whole leaves in a tea ball. The tisane is good for fevers and for
diarrhea and upset stomachs. It can also be used on the skin to clean wounds.”
[herbs-treatandtaste]
ALCOHOLIC
BEVERAGES
Spicy Bloody Mary Mix with Salad
Burnet
46
oz can Tomato Juice
5
oz Beef Stock, reduced sodium if possible
4
tbsp Worcestershire Sauce
2
tbsp Lemon Juice
2
tbsp Tabasco Sauce or other hot sauce
2
tsp Black Pepper
3
tbsp Salad Burnet, chopped finely
Combine
all ingredients into large pitcher and refrigerate. Let chill for at least 2
hours. [arborgate]
Gin & Tonic w Salad Burnet
ice cubes
Salad
burnet is great in gin and tonic. Put herbs in ice cube trays with water and
freeze. Put a few cubes in glass and garnish with 1 or 2 sprigs of salad burnet
in each glass. Add 2 oz. gin and 5 oz. of
tonic.
SALAD BURNET WINE CUP inspired by
a 16th century recipe
1
bottle sweet white wine
500
ml sherry
6-8
sprigs of salad burnet (young tender shoots and leaves)
1
lemon sliced
1
litre sparkling mineral water (or soda water)
crushed
ice
Mix
the white wine and sherry in a jug and add the salad burnet and lemon slices. Chill for an hour or two and when ready to
serve add the soda water and pour into glasses over crushed ice. [herbs-treatsandtaste]
BIBLIOGRAPHY-
“The Good Herb: Recipes
& Remedies from Nature” by Judith Hurley
Photos:
http://www.pfaf.org/Admin/PlantImages/SanguisorbaMinor.jpg
http://2.bp.blogspot.com/-b0dzhtEZApk/TpY9vF8NKGI/AAAAAAAAA6o/_2ajblJ_ZPU/s1600/IMG_3071.2.jpg