Salad Burnet (Poterium sanguisorba)

Salad Burnet

Poterium sanguisorba

Its leaves taste like cucumber, a delicate edible herb. Perennial culinary and medicinal herb; common name: salad burnet.

Full sun
1–2/week
Beginner
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Plant Needs

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Sunlight Full sun to partial shade; tolerates dry, nutrient-poor soils without stunted growth
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Watering Water deeply when the top 2 cm of soil is dry; drought-tolerant once established
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Temperature Hardy to -15°C; withstands moderate summer heat without frequent supplemental watering
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Characteristics

  • Leaf: Pinnately compound leaves with rounded, serrated leaflets; bright green, aromatic when crushed
  • Flower: Dense, spherical reddish-purple flower heads atop slender stems
  • Stem: Slender, upright, branching stems with minimal foliage near the top
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Care Guide

Watering

Keep soil evenly moist during active growth; only water during extended dry spells if foliage wilts

Fertilization

Light, diluted organic feed once monthly. Use low-nitrogen feed to promote compact foliage rather than tall stems

Composted eggshell powder:Sprinkle a thin layer around base of plants in early spring to boost soil calcium levels and prevent nutrient deficiencies
Pruning
  • Deadhead spent flower heads to encourage prolonged foliage production for culinary use
  • Cut back entire plant to ground level in late autumn to promote fresh, dense spring growth
  • Thin overcrowded clumps every 2–3 years to improve airflow and reduce disease risk
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Toxicity

Warning: this plant may be toxic.

Pets & Humans

Pets: ASPCA: Non-toxic to cats

Humans: Non-toxic to humans; safe for culinary and medicinal use

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Garden Uses & Culture

Culture: N/A

Usage: Culinary herb (add fresh leaves to salads, drinks for cucumber-like flavor); traditional medicinal astringent