Origin: A traditional European perennial herb, historically grown in monastery and kitchen gardens

Flavour: Fresh, mild, and slightly nutty with a distinctive cucumber-like taste

Best place to grow: Open fields, herb gardens, raised beds, or containers in full sun to partial shade

Fun Fact: Salad Burnet was commonly used in medieval cuisine and drinks for its refreshing flavour and aroma

Shape, size & colour: Forms low, clump-forming plants with finely divided green leaves and small rounded flower heads

Applications: Ideal for fresh salads, cold soups, herb butters, sauces, and as a fresh garnish; best used raw to preserve flavour

Planting Period: March to May (direct sow or indoors)

Maturity Period: 60–80 days from sowing, with continuous harvest from established plants