PERMA CUCUMBER LEAF - Salad Burnet
PERMA CUCUMBER LEAF - Salad Burnet
PERMA CUCUMBER LEAF - Salad Burnet
PERMA CUCUMBER LEAF - Salad Burnet
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PERMA CUCUMBER LEAF - Salad Burnet

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This beautiful perennial green adds a light cucumber flavor to your salads!   Salad Burnet leaves have a unique and beautiful leaf shape and with their mild taste, they can be used in so many ways. Young leaves are tender and the sweetest tossed into salads, used as a garnish, or mixed into sauces and herbal butters. It tastes so much like cucumber...you'll have to try it to believe it! (Sanguisorba minor)

We also offer a wonderful vining Perma Cucumber plant with mini cucumbers: Cucamelon.

Why We Love It

Here are some of the reasons why we love Salad Burnet...

1)  UNIQUE FLAVOR - This easy perennial green gives you a burst of cucumber flavor.  Youngest leaves are the sweetest.

2) LOVELY MOUNDING HABIT - Salad Burnet creates a lovely little mound of greens.  It's a great companion plant to fit between taller plants.  We grow it under our perennial collards.

3) ASTRINGENT - When the leaves are brewed as a tea, Salad Burnet has been used as an astringent to stop diarrhea. 

How to Grow It

Here's how to grow Salad Burnet:

SUN FULL TO PART SUN
MOISTURE REGULAR WATERING, WELL DRAINED SOIL 
GROWING ZONES USDA 4-9 (Not sure? Find your growing zone here)
SIZE 6-12 INCHES TALL & 12 INCHES WIDE 
GROWING FROM SEED

Sow seeds 4 weeks before last frost date in plug trays indoors. Plant ⅛” deep and lightly cover with soil, tamp, and keep moist until germination, usually 5-10 days. Keep moist until ready to plant outdoors. Harden off for a few days. Transplanting once chance of frost has passed at 18'' spacing. This is a great understory plant, we plant ours below our tree collards. 

PRO TIP: Burnet will die back in the cold season and regrow in the spring. Harvest from your plant regularly to keep it compact to have a continuous supply of young, sweet leaves.

 

How to Harvest & Use It

Tender leaves have the lightest texture and flavor. Harvest from the outside of the plant to the inside and never harvest more than 1/3 of the leaves at a time.  Use the leaves in salads, sandwiches, as a garnish on soups or as a cold infusion in water as a light refreshing beverage with some lemon.