You can harvest fresh, young leaves and shoots from older burnet plants as early as March. Otherwise, the harvest time is between the months of May and August, although you should cut back the inflorescences regularly - blooming burnet loses a lot of its aroma. By pruning vigorously in summer (until around the beginning/mid-August) you can extend the harvest time into autumn. Too much harvested burnet can be frozen perfectly.
Prepare peppers
Burnet burnet is a fairly sensitive herb and should be handled with care. When harvesting, make sure to cut off the petioles directly at the base, whereby only the very young leaves and shoots are harvested - older ones, possibly with inflorescences on them, can also be cut off, but no longer use them in the kitchen. The tender leaves are not washed if possible, but either plucked from the stalk or chopped very finely - depending on the type of use and your taste. Before chopping, drizzle some lemon juice over the pimpinelle, this intensifies the wonderful aroma.
Store peppers correctly
The tender leaves of the burnet cannot be stored for long, as they wither very quickly. You should therefore only harvest the herb shortly before processing. If this is not possible, spray the leaves with a little water, place them in a freezer bag and put this in the vegetable compartment of your refrigerator. However, the burnet leaves prepared in this way will keep for a maximum of two days.
Freeze peppers
Pimpinelle is frozen as finely chopped as possible. You can pack the herb in small portions (e.g. in correspondingly small jars with a lid) or in a freezer bag (from which you can then take the required amount). Pimpinelle can be frozen for about a year, but should be used within three to four months if possible. If you keep it for a long time, it loses too much of its taste.
tips and tricks
In principle, it is possible to dry burnet burnets, but this type of preservation is not recommended. The leaves, which are actually very aromatic, lose too much taste. On the other hand, it is better to soak the fresh herb in oil, vinegar, lemon juice or salt - the combination with lemon juice in particular results in a wonderfully distinctive aroma.
IJA
The garden journal freshness ABC
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