Salad Burnet

Salad Burnet is a graceful, underappreciated herb with a history stretching back centuries. Native to the dry grasslands of Europe and Western Asia, it was a staple in medieval kitchen gardens and apothecaries alike.

Its delicate, toothed leaflets carry a mild cucumber flavor with a subtle nuttiness, making it a natural addition to salads, herb butters, vinegars, cold drinks, and garnishes. Unlike many herbs, Salad Burnet holds its flavor best when used fresh and uncooked. It pairs beautifully with mint, borage, and lemon balm in summer beverages, and its feathery rosette of foliage makes it as ornamental as it is edible.

One of its most remarkable qualities is its near-evergreen nature — in mild climates it stays green through winter, offering fresh leaves when little else is growing.

USDA Hardiness Zones: 4–8

Perennial Potential: A true perennial; returns reliably year after year. Self-sows readily, so established plants will naturalize over time if allowed to go to seed.

Sun Exposure: Full sun to partial shade. Appreciates afternoon shade in hotter climates to prevent bolting and preserve leaf quality.

Soil Requirements: Prefers well-drained, moderately fertile soil. Tolerates poor, dry, and alkaline soils well — a forgiving plant for difficult spots. Does not like waterlogged conditions.

Planting Time: Direct sow in early spring once the soil can be worked, or in autumn for overwintering. Can also be started indoors 4–6 weeks before last frost.

Planting Depth & Spacing: Sow seeds ¼ inch deep. Thin or transplant to 12–18 inches apart to allow the rosette to develop fully.

Watering: Drought-tolerant once established. Water regularly during germination and the first growing season. Reduce watering once plants are mature — overwatering is the most common mistake.

Temperature Sensitivity: Hardy and adaptable. Tolerates light frost and often remains evergreen through mild winters. In hot summers, it may bolt — cutting it back encourages fresh, tender growth.

Offering: 25 seeds