418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms


Tasty Recipes for Salad Burnet 

Prepare Salad Burnet

To prepare - wash and pat dry, remove the tender leaves and discard the stiff, wiry stems. 

Applications for Salad Burnet

Salad Burnet makes a nice addition to a salad, and is excellent in a sauce for grilled or poached fish. The fresh cucumber taste is divine with baked salmon. Young, tender leaves will add a fresh, cucumber flavor to herbed vinegars, and drinks. The rounded leaves also make an attractive garnish. An added bonus - the flowers can be used in potpourri or in dried sachals. With its round, oddly serrated leaves, like many-pointed stars, and its pink-white flowers, salad burnet adds a delicate texture to the garden. It has a mild flavor with a hint of cucumber that is good for salads (hence the name), sauces, and flavored vinegars. Try using it in place of parsley for a garnish as an interesting change.

How to Store Parsley, Cilantro, and Other Fresh Herbs


1. Snip off the bottom of the stems.

2 Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.

3 Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.

4 If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. It has been said that basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.

5 Change the water after several days if the water starts to discolor.

Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.


Nutritional Value

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Onion, Corn and Potato Soup with Salad Burnet Puree
serves 4

This is a rich and comforting soup, with the Burnet puree adding a refreshing accent.

3 tbls butter
3 large yellow onion, chopped
3 1/2 cups chicken stock
1/4 tsp. mace
1 1/2-3/4 cups milk
3 medium russet potatoes, peeled and diced
1/2 tsp. minced garlic
kernels from 2 ears of yellow corn
salt and pepper
1/3 cup Salad Burnet leaves
Sprigs of Salad Burnet for garnish

Melt 2 tablespoons of the butter in a soup pot. Slowly sauté the onion until golden. Add the chicken stock, mace and milk and potatoes. Raise the heat until the mixture simmers, cover and cook until the potatoes are soft. Add the garlic. Puree the soup until smooth. In another pan, sauté the corn kernels in the remaining tablespoon of butter. Sprinkle with a pinch of salt. In a separate container combine the Salad Burnet and 1/3 cup of the pureed soup. Puree this mixture until blended but there are still some flecks of green visible. Add the corn to the pot of soup and heat through. Adjust salt and pepper, and add more milk if the soup is too thick. Ladle the soup into individual bowls, and using a spoon, decorate each portion with the pureed green mixture: swirls, hearts, lettering -- whatever is fun. Garnish with sprigs of whole leaf Salad Burnet.


Cream Cheese Tea Sandwiches With Salad Burnet Recipe #379700

No more soggy tea sandwiches! Salad burnet to the rescue! It has a mild cucumber taste but with far less water! 

10 min | 10 min prep

2 sandwiches

  • 4 slices whole grain bread (can use whole grain crackers, if desired)
  • softened butter, for spreading
  • 1 tablespoon fresh salad burnet, leaves (read *Note)
  • 1/2 cup cream cheese, softened
  • salt, to taste
  • black pepper, to taste
  1. Spread the butter on each slice of bread.
  2. *Note: due to salad burnet's delicate nature, it is not necessary or really possible to mince the leaves. Add them whole to the cream cheese.
  3. In a small bowl combine the salad burnet and cream cheese. Add salt and pepper, to taste. Mix well.
  4. Spread the cream cheese mixture on two slices of bread. Place other slices on top and cut sandwiches in half or quarters.
by Cookgirl