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DISCLAIMER: These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for the efficacy of any herb nor for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Additionally, some of these plants are extremely toxic and should be used only by licensed professionals who have the means to process them properly into appropriate pharmaceuticals. One final note: many plants were used for a wide range of illnesses in the past, but be aware that many of the historical uses have proven to be ineffective for the problems to which they were applied. |
A perennial to 3 feet, native to parts of Europe and northern Asia, but naturalized in North America. Grows wild from Japan to Iran and across Europe to Iceland. The leaves are sharply serrate, dull green, oblong; flowers are purple-brown oblong buds appearing July to August; root is long and black.
The name is derived from the Latin 'sanguis' meaning blood, and 'sorbeo' meaning to staunch or absorb.
Medicinal use of the root was first recorded during the Han dynasty (206 BC - 23 AD), although in the West, the leaves are preferred.
DOSE:
TRADITIONAL DOSAGES FOR PROFESSIONAL NOTE ONLY
!All others buy commercial preparations and follow directions carefully!
DRIED HERB = 2 to 6 gram taken 3 times daily
INFUSION = 1 oz of root or 1 handful leaves to 1 pint of boiling water; steep leaves 10 minutes, roots 15 to 20 minutes; taken 1/2 cup at a time 2 to 3 times daily.
OTHER:
Has been cultivated in Germany as fodder
A slighty hairy perennial to Zone 4 which is native to Europe and Asia (British Isles through central and southern Europe to Morocco and Iran), being evergreen except in severe winters. Grows to 12 inches tall, the stems containing 6 to 12 leaflets. Well known as a cooling herb with a cucumber taste valued for its culinary uses. The name is derived from the Greek 'poterion' meaning drinking cup, signifying its use to flavor beverages, while 'sanguisorba' literally means to absorb blood. The Dutch call it 'God's Little Bird'. The flowers will fold their petals on a cloudy day before a storm is due.
PROPAGATION: By seed; germinates in 8 to 10 days at soil temp 70ºF and is viable for 3 years.
NEEDS: Sandy loam, well-draining, pH 7 to 8.5 in full sun. Makes a good low border or fill-in plant. Was used in Tudor herb and knot gardens. For culinary use, remove blooms as they appear and keep plant trimmed to 6 inches (2nd year onward) for a steady supply of new stems.
PART USED: Fresh leaves
HARVEST: Leaves in the 2nd year onward allowing plant to develop during the first year.
CULINARY:
Harvest young tender leaves (older ones bitter); use in salads, soups, herb butters, dips and as garnish; use whole to flavor and garnish drinks.
Goes well with rosemary and tarragon.
Dried leaves used for tea. Leaves can be fresh frozen as well.
Used to make flavored vinegar (let stand several months when using leaves and stems as the flavor of burnet is delicate).
Goes well with cream cheese and cottage cheese.
BURNET DIP = 1 cup cottage cheese, 3 tbsp milk, 2 5bsp chopped fresh burnet leaves, 3 whole burnet leaves. Place cheese, milk and chopped leaves in a blender or food processor and blend till smooth. Garnish with whole leaves.
BURNET VINEGAR = In a bottle, combine 1 quart vinegar and 1/2 oz dried and pounded Burnet seed; cap tightly and shak well once a day for 10 days; strain and cap; is ready for use.
COSMETIC:
Used alone or combined with other herbs in a muslin bag for the bath.
OTHER:
A favorite grazing food of sheep.