Sanguisorba minor - Ferme de Sainte Marthe seeds

Small Burnet is a graceful perennial plant with pinnate, silvery-blue green foliage. Its cucumber-flavoured leaves are used in salads and sauces. Refreshing and rich in vitamin C, it has recognised medicinal uses. Externally, it is useful for cuts. Internally, it is anti-diarrheal and aids digestion. It is a very hardy plant. Sow in March and April. Harvest from June to August.

The active principles of burnet are flavonoids, vitamin C, ursolic acid, and tannins found in the root. Its flowers are also edible. Its use is not recommended for pregnant women.

Harvesting: Harvest as needed, whether for cooking or medicinal use. For fresh use, prefer young leaves. This cutting stimulates the plant and promotes the formation of new shoots. Feel free to cut the inflorescences to extend the period of leaf harvest.

Preservation: You can dry the leaves, but the flavour fades during preservation. When they have dried out, crumble them and transfer to a tightly closed container. You can also pickle them in vinegar.

Gardener's tip: In order to have very tender leaves, water the burnet well.

Organic or "BIO" seeds come from plants grown in organic farming (without the use of phytosanitary products). They undergo no treatment after harvest. These seeds are intended for use in organic market gardening.