SANGUISORBA

'''Sanguisorba''' is a genus of 15-20 species of perennial herbs or small shrubs in the family Rosaceae, native to the temperate regions of the Northern Hemisphere. The common name is 'Burnet'. The stems grow to 50-200 cm tall, with a cluster of basal leaves, and further leaves arranged alternately up the stem. The leaves are pinnate, 5-30 cm long, with 7-25 leaflets, the leaflets with a serrated margin. Young leaves grow from the crown in the center of the plant. The flowers are small, produced in dense clusters 5-20 mm long; each flower has four very small petals, white to red in colour.
''Sanguisorba'' species are used as food plants by the larvae of some Lepidoptera species including Grizzled Skipper and Mouse Moth (both recorded on Salad Burnet).

Contents

Species

Cultivation and uses

External links

Species

★ ''Sanguisorba alpina''

★ ''Sanguisorba applanata''

★ ''Sanguisorba canadensis'' - Canadian Burnet

★ ''Sanguisorba diandra''

★ ''Sanguisorba dodecandra'' - Italian Burnet

★ ''Sanguisorba filiformis''

★ ''Sanguisorba hakusanensis'' - Hakusan Burnet

★ ''Sanguisorba menendezii'' - Canary Islands Burnet

★ ''Sanguisorba minor'' - Salad Burnet

★ ''Sanguisorba obtusa'' - Japanese Burnet

★ ''Sanguisorba officinalis'' - Great Burnet

★ ''Sanguisorba stipulata''

★ ''Sanguisorba tenuifolia'' - Asian Burnet

Cultivation and uses

Burnet tolerates drought, heat and cold well. The leaves contain Vitamin C; those of ''S. minor'' have a mild, cucumber-like taste, and are sometimes used in salads. A poultice of its leaves will stop minor bleeding; some species were used for this in the Han Dynasty period in China.
One of the better known recipes that includes burnet is ''Grie Soss'' (''Grüne Soße'' = Green Sauce) made famous in Frankfurt, Germany. This sauce includes seven herbs, traditionally parsley, chervil, chives, cress, sorrel, burnet and borage.

External links

★ Medicinal uses of Burnet in Armenia