Salad Burnet
Proterium sanguisorba
Salad Burnet leaves provide a light cucumber taste in salads. Salad Burnet also adds interest when used in vinegars, cheese spreads, in sauces for fish, salad dressings, and in combination with other herbs in casseroles and creamy soups. It blends well with tarragon and rosemary. In the summertime try adding whole leaves to iced drinks and punches for a decorative look and cooling taste

Low-growing plants, suitable for edgings on borders, it is also a wonderful container plant, with its leaves draping gracefully from a low, central mound. Whether in the ground or in a container, make sure the plant gets partial to full sun. The soil can be poor, and it even does well in limey soil. It is important that it gets moderate water and good drainage to avoid rotting the roots. Remove the nondescript flowers in order to encourage leaf production.

PERENNIAL Zone 5-8