Salad Burnet
$3.99
Sanguisorba minor. The salad burnet is a herb with toothed and green foliage and a taste reminiscent of both cucumbers and nuts. It is used like parsley in recipes. Easy to cultivate condiment plant. Hardy perennial up to zone 4.
Additional information
Seeds | ~50 |
---|---|
Difficulty | |
Sowing | |
Lifecycle | |
Root cellar | |
Sowing season |
Growing tips
Conditions of germination:
- depth of sowing: 5 mm
- optimal temperatures for germination: 15 to 22ºC
- time for germination: 7 to 14 days
When to sow:
- indoor sowing 4 to 6 weeks before the last date in your area OR
- direct seeding after any risk of frost in spring or early fall
Sowing technique: in pocket
Within the same hole, sow 3 to 5 seeds spaced 1 to 2 cm apart; when the seeds have germinated and the seedlings have reached a height of 5 cm, keep all the plants if space is available or keep only the best plants.
- for indoor seedlings: transplant into individual containers while waiting for transplanting in the garden OR
- for direct seedlings: transplant to their final location in the garden
Transplanting outdoors (for seedlings started indoors):
- When all risk of frost is removed
Distance in the garden:
- between plants: 30 cm
- between rows: 45 cm
Height of the plants: 30 to 45 cm
Soil: well drained, poor and alkaline
Exposure: full sun or light shade
Maturation: 70 days, but we can start harvesting the leaves as soon as the plant is well established, about 1 month after sowing
Specificity:
- harvest until the first frost;
- avoid excess water;
- edible perennial that multiplies by rhizomes
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