Salad Burnet (Lesser Burnet or Garden Burnet)

Salad Burnet prefers well-drained soil that is neutral to slightly alkaline. It performs well in full to partial sun and can handle a good bit of shade in climates with hot summers. A perennial garden herb, burnet is best planted in a location where it can grow undisturbed by regular tilling or cultivation. It is at home in any kitchen garden or herb bed.

Burnet does best when direct seeded in the spring as soon as the soil can be worked. It can also be started indoors roughly 6-8 weeks before the last frost. Surface sow seeds and sprinkle with a small amount of fine soil or media. Light is required for germination, so it is important not to sow too deeply. Keep soil evenly moist until germination has occurred (5-10 days).

Transplant outdoors in spring, spacing plants 8-12" apart in rows 18" apart. Keep well-watered until the plants are established.

Insect Pests

None noted.

Diseases & Other Problems

None noted.

Individual leaves can be harvested at any time in the spring and fall. Harvest the young, tender leaves as older leaves may become tough and bitter. Use immediately or store refrigerated in an airtight container for up to 5 days.

CONSIDERATIONS:

Salad Burnet blooms in midsummer, usually beginning in the second year after sowing. As few distinct varieties of burnet are known to exist, isolating plants is probably not necessary. Plants can also be divided in the spring or fall.

HARVESTING SEED:

Allow the small, thimble-like flowers to form and fully mature. Once the seed heads are nearly dry, cut them from the plant and place in a paper bag to finish drying. Rub between gloved hands to release the enclosed seeds. Store in an airtight container until ready to use.

SEED LONGETIVITY:

Salad Burnet seed will maintain 50% viability for up to 5 years when stored under ideal conditions.