The easy-care burnet originally came from the Mediterranean region, where it still grows wild today. However, the herbaceous plant has been native to us since the High Middle Ages and thrived in many monastery and cottage gardens. A healing effect against the dreaded plague was even attributed to the burnet.
Sow burnets
The sowing of the burnet is quite easy, since the seeds can be applied directly outdoors from March. Pulling it forward on the windowsill is therefore not necessary. Choose a sunny location with humus-rich, rather moist and calcareous soil, with the individual seeds being lightly covered with soil. The young plants should later be spaced about 20 to 30 centimeters apart. The plant develops very deep taproots, which is why later transplanting is usually not possible.
Cut inflorescences regularly
Unfortunately, the burnet has the habit of self-seeding and then growing profusely. If you prefer not to overgrow your garden with the vigorous burnet, it is better to cut off the inflorescences regularly during the growing season. This measure also has the advantage that the herb remains aromatic and usable in the kitchen - flowering burnet looks very pretty, but doesn't taste particularly good. The main flowering period is from May to August.
Water and fertilize the burnet
The small burnet needs loose, humus-rich and moist soil to thrive. Under no circumstances should the plant be too dry, otherwise it cannot develop too much aroma. Drying out of the soil - for example in potted plants or in very sunny locations - should also be avoided, which is why regular watering is carried out, especially in warm summers. If possible, water the plant from below so that the leaves are not wet. In the spring, the plant can be supplied with some ripe compost or with horn shavings (€32.93), during the growing season it is fertilized with a liquid herbal fertilizer.
diseases and pests
Basically, the burnet is quite insensitive to diseases or infestation by pests - provided the plant is healthy and strong. Weakened or incorrectly watered plants are quickly attacked by downy mildew. This disease, caused by a fungus, manifests itself as brown, rapidly spreading spots on the leaves. Even aphids do not stop at the juicy leaves of the burnet.
tips and tricks
Only the young, tender leaves of the burnet are used in the kitchen. These taste best fresh, but can also be frozen.
IJA