The young cucumber flavoured leaves are most often used, as the name suggests, for salads. As an evergreen it will continue to provide a supply of soft leaves throughout the winter. Be a little braver and add their fresh taste to other dishes: you can also sprinkle chopped leaves over steamed veg, use in flavoured vinegars, mix with soft cheese and add them to creamy soups. Add some tender young leaves to cold summer drinks and in the winter add to a casserole at the start of cooking to add depth to the flavour. And for a pleasing herb mix try Salad Burnet with Rosemary and Tarragon
In Tudor times it was popular to plant Salad Burnet along the sides of paths so that their scent would be given off when trodden on, it makes a very good edging plant but is also happy grown in a wild patch where it can flower happily as it would in its natural grassland habitat – however the best flavour leaves come from plants that are kept trimmed and not allowed to flower.
The extra good news about Salad Burnet is that it is very drought resistant!