Description
Salad burnet is a slightly unusual little herb with a fresh, mild cucumber-like flavour. The young leaves are best eaten fresh and add a crisp, refreshing taste without actually needing a cucumber.
It can be added to salads, sandwiches, dips, soft cheese, herb butter, cold sauces, and summer drinks. Salad burnet is best added at the end rather than cooked for long periods, as heat weakens its delicate flavour.
A little tip: Use the youngest, tender leaves for the best flavour. Older leaves can become more bitter.
Salad Burnet Cream Cheese
Ingredients
½ cup plain cream cheese
A small handful of fresh salad burnet
A squeeze of lemon juice
Salt and black pepper
Method
Finely chop the salad burnet and stir it into the cream cheese.
Add a small squeeze of lemon juice and season with salt and pepper.
Leave in the fridge for 15 to 30 minutes to allow the flavours to mingle.
Spread on toast or crackers, add to sandwiches, or serve as a simple dip.
Tammy’s tip: Start with a little salad burnet and taste as you go. The fresh cucumber flavour is surprisingly noticeable!
