Since Salad Burnet (or Pimpinella) has those paper-thin, delicate little leaves, you’d think they would air-dry in a heartbeat without any effort at all. It’s tempting to just hang a bunch up and call it a day for your winter herb stash. But is drying actually the best move for this specific herb? Let’s dig in.
The Unique Flavor of Salad Burnet
Every herb has that “signature” something that makes us love it. Whether we’re using it fresh, frozen, or dried, we’re chasing that specific profile. Salad Burnet—often called “Little Burnet”—is wonderfully refreshing with a slightly nutty undertone. But its real claim to fame? That light, clean scent of fresh cucumber. While it loves a sunny spot in the garden, it needs consistently moist soil to develop that iconic aroma.
When the Moisture Goes, the Scent Follows
If you’ve kept your plants well-watered during the growing process, your harvest will be packed with flavor. However, the drying process is basically the enemy of everything we love about this herb. As the moisture evaporates from those dainty leaves, the cucumber scent vanishes right along with it. By the time it’s fully dried, you’re usually left with something pretty bland. Chances are, you won’t be thrilled with the results.
Pro Tip:
If you’ve harvested some fresh stems but aren’t ready to use them yet, pop them in a glass of water. They’ll stay perky for about two days that way.
Freezing: A Better Way to Save the Flavor
Since this hardy perennial dies back to its roots in the fall, it makes total sense to want to preserve that summer flavor for the colder months. Freezing is hands-down the better option here. Here’s how to do it right:
- Pick only the young, tender shoots.
- Harvest in the morning while they’re still “dewy” fresh.
- Pat them clean with a paper towel.
- Only wash the fronds if they’re actually dirty.
- Strip away any woody stems or bruised leaves.
- Finely chop the leaves.
- Pack them into small freezer containers or ice cube trays.
- Label them and get them into the freezer immediately.
Technically, frozen Salad Burnet stays good for a year. However, the flavor is at its peak for the first three months, so try to use it up by then for the best results!
Infusing for Extra Zing
Another great way to keep that flavor going is by infusing it in oil, vinegar, or lemon juice. Lemon juice is actually a fantastic partner for Salad Burnet—it really makes those cucumber notes pop. Let the herbs steep in the liquid for about four weeks to release their oils, then strain them out. You’ll be left with a bright, flavorful base that is absolute magic in salad dressings. Just be sure to store your bottles in a cool, dark place.
