Burnet (Poterium sanguisorba)

Burnet (Poterium sanguisorba)

Description

Lacy evergreen plants grow 2 feet tall, topped by reddish flowers in early summer. Grow in sun or part shade. May re-seed.

Traditional Healing Uses: Used in both China and the West, burnet has been a traditional remedy for diarrhea, dysentery, hemorrhage, excess menstrual bleeding, menopausal discomforts, fevers, and infections. It has been added to beer and wine to ease gout and rheumatism.

Other Uses: Young leaves of cucumber-flavored burnet can be added to salads, cottage and cream cheeses, sour cream, soups, and vinegars.

Harvest: Collect and dry leaves twice each summer, or harvest fresh leaves year round. Roots are sometimes used as well.

Preparation: Pour boiling water on 1-2 teaspoons of dried herb and let steep for 10-15 minutes. Take 3 times a day.

Product Description

Lacy evergreen plants grow 2 feet tall, topped by reddish flowers in early summer. Grow in sun or part shade. May re-seed.

Traditional Healing Uses: Used in both China and the West, burnet has been a traditional remedy for diarrhea, dysentery, hemorrhage, excess menstrual bleeding, menopausal discomforts, fevers, and infections. It has been added to beer and wine to ease gout and rheumatism.

Other Uses: Young leaves of cucumber-flavored burnet can be added to salads, cottage and cream cheeses, sour cream, soups, and vinegars.

Harvest: Collect and dry leaves twice each summer, or harvest fresh leaves year round. Roots are sometimes used as well.

Preparation: Pour boiling water on 1-2 teaspoons of dried herb and let steep for 10-15 minutes. Take 3 times a day.