The Family Kitchen Gardener (1856)/Burnet
BURNET.
Potèrium Sanguisórba—Petite Pimprenelle, Fr.—Pimpernelle, Ger.
Burnet is a hardy perennial plant. The parts made use of are the young leaves, which are put into salads, and by the French very frequently into soups, to which it gives a pleasant and warm taste.
Culture.—Seed may be sown early in Spring, in a row, where they are to remain. Twenty plants will be sufficient for any family. They are also propagated by dividing the roots, and as the young luxuriant leaves are preferable, the plants should be manured every year, and renewed every three or four years.