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Mazza, Irma Goodrich. 1952July. Herbs for the Kitchen. Little, Brown and Company, Boston, pp. 10-11.

Sanguisorba minor - Perennial

This pretty, rosetted, bright green plant will add to the salad's savor, if you will grow it in sufficient quantity to be able to pick its tender shoots in abundance. It tastes daintily of cucumber.

Burnet also seasons pot cheese and cream cheese for sandwiches and hors d'oeuvres, but it is in the salad that it shines, and there is where it should be left, for:

...salad is neither good nor fair

If Pimpinella (Burnet) is not there.

Updated: Wednesday, December 5, 2007.