By Maryann Readal

Salad burnet, Sanguisorba minor, is The Herb Society’s Herb of the Month for April. I love this little herb, but it can be difficult to find in nurseries. I call it the “Lady in the Garden” because of its lacy, bright green, fringed leaves that form a rosette at the base of the plant. The rosette reminds me of the skirt of a fancy gown. In late spring, the roots send up a straight, one-foot-tall stalk topped with a small ball of green flowers with red stamens. It is a beautiful and dainty show of blooms. William Turner’s New Herball, first published in 1551, described salad burnet as looking like a butterfly’s wings ready to fly (Schlosser, 1996). I don’t know why we don’t see more of this lovely herb in gardens and nurseries. 

Salad burnet is a perennial plant that will also reseed. Growing it from seed is also easy. It performs well in full sun or partial shade, provided it has adequate moisture and well-draining soil. An established plant can be divided into more plants. Of course, being a lady, it is a well-behaved plant in the garden and is not invasive. The flowers can be cut back after blooming to encourage new and tender growth.

The young leaves of salad burnet have been used for centuries in salads, herb butter, and soft cheeses. It makes a nice garnish for a cheeseboard or other appetizers. It also is a bright complement in cucumber sandwiches. According to Gerard’s 1633 Herball, the leaves were used to enhance wine, “to which it yeeldeth a certaine grace in the drinking” (Roots of Medicine, ND). In Great Britain, it has been cultivated as a fodder crop for cattle due to its year-round growth in favorable conditions (Harford, 2021).

Owing to its light cucumber flavor, it is often used in Pimm’s Cup, a classic gin drink served at the Napoleon House in New Orleans’ French Quarter. Legend has it that the mayor of New Orleans in the 1800s offered his home to Napoleon when he was exiled from France. Napoleon never made it to New Orleans, but the house’s name stuck and Pimm’s Cup became a signature drink. A bartender in London created the original Pimm’s cup in the 1840s, and to this day, the original recipe remains a secret. The only thing known about the drink is that it contains gin, liqueur, and herbs. (But we herb people know that the secret ingredient must have been salad burnet!) Pimm’s Cup is one of two official drinks at the Wimbledon Tennis Tournament and the Chelsea Flower Show, the other drink being Champagne.

Salad burnet was used medicinally by the Romans 2,000 years ago. The Roman scholar, Pliny the Elder, discussed its medicinal qualities in the first century CE. The reddish flowers must have reminded Romans of blood, as they often prescribed them to stop bleeding. The word “sanguisorba” literally means “drink up blood.” They also drank wine infused with salad burnet to prevent the plague. The Shakers mentioned using salad burnet for healing wounds in the 1840s (Kowalchick,1998). The root of Sanquisorba officinalis , or great burnet (the cousin of salad burnet), is used in Traditional Chinese Medicine to stop bleeding and to aid in coagulation (Specialty Produce, ND). Recent research has explored the use of antioxidant compounds found in salad burnet to treat and prevent cardiovascular disease (Hosseini, 2024).

Besides its historic use as medicine and as an ingredient in a gin drink, Thomas Jefferson is also connected to its use. As noted in his 1778 garden diary, he planted bushels of the seed on his plantation for erosion control and to provide grazing for livestock.

If you can find this dainty herb in your local nursery or at an Herb Society plant sale, you will enjoy watching the “Lady in the Garden” grow. Give it a try! 

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.

Photo Credits: 1) Salad burnet flowers (Wikimedia Commons Anemone Project); 2) Salad burnet as a garnish on a charcuterie board (Maryann Readal); 3) Pimm’s Cup mixed beverage (Wikimedia Commons Whitney in Chicago); 4) Foliage of salad burnet (Maryann Readal).

References

Harford, Robin. 2021. Salad burnet. Accessed March 25, 2025. https://www.eatweeds.co.uk/salad-burnet-sanguisorba-minor

Hosseini, Azar, et al. 2024. Cardioprotective effect of Sanguisorba minor against isoprenaline-induced myocardial infarction in rats. PubMed. Accessed 3/10/25. https://pmc.ncbi.nlm.nih.gov/articles/PMC10784747/

Kowalchik, Claire. 1998. Rodale’s illustrated encyclopedia of herbs. Emmaus, PA: Rodale Press.

Roots of Medicine. ND. Salad burnet. Accessed 3/25/25. https://dsps.lib.uiowa.edu/roots/salad-burnet/#:~:text=Salad%20Burnet%20has%20been%20used,salads%20or%20to%20flavor%20beverages

Schlosser, Katherine. 2007. Essential guide to growing and cooking with herbs. Baton Rouge, LA: Louisiana State University Press.

Specialty Produce. ND. Salad Burnet. Accessed 3/23/25. https://specialtyproduce.com/produce/Salad_Burnet_11093.php

Maryann is a member of The Herb Society of America’s Texas Thyme Unit in Huntsville, TX. She is a Texas Master Gardener and a certified Native Landscape Specialist with the Texas Native Plant Society and has received The Herb Society’s Nancy Putnam Award for Excellence in Horticulture. She lectures and writes about herbs and plants and does herb training for several Master Gardener programs. She gardens among the pines in the Piney Woods of East Texas.