Salad Burnet (or *Pimpinelle*, as it’s often called in Europe) is one of those garden gems that gifts us with tender green leaves that taste remarkably like fresh cucumbers. While it’s a superstar ingredient in the famous German “Frankfurt Green Sauce,” it’s also a fantastic addition to any backyard herb garden. But like any plant, it’s got one main goal: making babies. To do that, it works hard to produce plenty of seeds. Here’s everything you need to know about managing and growing this cool little herb.
When to Harvest Seeds
Salad Burnet—also known by its botanical name *Sanguisorba minor*—starts showing off its blooms in May, and the flowering season can last all the way through August. It takes about two months from the time the flowers open until the seeds are fully ripe. This means you’ll start seeing mature seed heads around July, with the late bloomers finishing up in October.
Quick Tip:
If you aren’t interested in collecting seeds, it’s best to deadhead the spent flowers right away. In fact, if you snip the buds before they even open, you can actually extend your leaf harvest well into the fall!
Buying Seeds
While Salad Burnet might not be as “mainstream” as basil or cilantro, it’s still a staple for many gardeners. You can usually find seed packets at most well-stocked garden centers or big-box hardware stores. If you’re an online shopper, you’ll have no trouble at all finding a variety of options, often for just a couple of dollars a pack. Any leftover seeds can be saved for next year, too. Since hardy Salad Burnet plants should be refreshed every two to three years through new sowing or division, having extra seeds on hand is always a plus.
Sowing Seeds at Home
Here’s some great news for anyone planning on growing Salad Burnet: you don’t need to worry about starting these indoors! This plant is pretty tough and doesn’t mind a little chill, so you can sow the seeds directly into your garden as early as March. Pick a spot that gets full sun to partial shade. The soil should be loose, moist, and it doesn’t mind a bit of lime. Here’s how to get started:
- Dig over the bed and smooth out the soil.
- Clear out any weeds.
- Scatter the seeds evenly.
- These seeds need light to germinate, so just press them gently into the soil or cover them with a very thin dusting of earth.
Keep the bed consistently moist after sowing. You should see sprouts popping up in about two weeks. Once the seedlings have developed two pairs of leaves, thin them out (prick them) to a spacing of about 12 x 16 inches. By May, your young plants will be ready for harvesting and heading straight to your kitchen!
Quick Tip:
Make sure your Salad Burnet stays in moist soil throughout the growing season, but be careful not to let the roots sit in standing water. If the plant gets too dry, those leaves will lose that signature refreshing cucumber flavor we love so much.