Burnet

What is burnet?

Burnet refers to a genus of approximately 35 species of perennial herbs belonging to the rose family (Rosaceae). These hardy, nonwoody plants are native to the north temperate zone and are characterized by pinnately compound leaves and small flowers arranged in dense heads or spikes.¹

Several species, most notably the garden or salad burnet (Sanguisorba minor) and the great burnet (S. officinalis), are valued for culinary purposes. They are frequently consumed in salads or incorporated into fines herbes, a traditional blend used in French cuisine. Additionally, the dried leaves of these plants can be used to prepare tea. The salad burnet is sometimes referred to as burnet bloodwort.¹²

What are the culinary uses of salad burnet?

Salad burnet (Sanguisorba minor), also known as burnet bloodwort, is a versatile perennial herb with several culinary applications.²¹⁴

Its primary uses include:

• Salads: The fresh leaves are commonly eaten raw in salads, where they are noted for their mild, cucumber-like flavor.²¹
• Herb Blends: It is frequently used as an ingredient in fines herbes, a classic mixture of herbs essential to French cuisine.¹
• Beverages: The dried leaves of the plant can be steeped to prepare herbal tea.¹

How does the great burnet differ from salad burnet?

While both the great burnet (Sanguisorba officinalis) and the salad burnet (Sanguisorba minor) belong to the same genus, Sanguisorba, and share similar culinary uses—such as being incorporated into fines herbes or salads—the provided information does not detail specific morphological or flavor differences between the two species.¹

Both plants are hardy, nonwoody perennial herbs in the rose family that feature pinnately compound leaves and small flowers lacking true petals.¹

What other herbs are included in fines herbes?

Fines herbes is a classic French seasoning blend used to flavor a variety of dishes, including fish, eggs, soups, and salads. While the specific composition can vary, it frequently includes the following herbs:

• Chervil: Valued for its delicate aroma and anise-like flavor.
• Tarragon: Included for the tang and piquancy it adds to the blend.

Other herbs commonly associated with this traditional mixture include parsley and chives, which are often combined with chervil and tarragon to create the balanced profile characteristic of fines herbes.