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The burnet was once a common kitchen and medicinal herb in German farm gardens and herb gardens. The aromatic young leaves, which taste slightly reminiscent of cucumbers, are still used today in particular for herb sauces, quark dishes and salads. The pimpinelle is still mainly known in the Frankfurt area, as it is one of the main ingredients for the well-known Frankfurt Green Sauce. If possible, the tender leaves should be used fresh, otherwise they lose a lot of their aroma - in principle, the burnet can be dried, but this is not recommended for reasons of taste. It is better to freeze or pickle them finely chopped.
Harvest peppers correctly
Only the very young and tender leaves and shoots of the burnet are used, as older parts of the plant are very bitter and therefore inedible. When harvesting, cut off the shoots as close to the base as possible to stimulate the plant to grow again - but at the same time be careful not to cut "into the heart", as burnet - similar to lettuce - will grow again from it.
Freeze peppers
The freshly harvested leaves and shoots are not washed off, but simply dabbed off with a kitchen towel. Then chop them as finely as possible and freeze them in an ice cube tray or other small freezer containers with a lid. Frozen burnet keeps for about a year, but should be used within three months if possible - otherwise the herb will lose too much of its aroma.
Insert peppers
Soaking the tender leaves in vinegar, oil or lemon juice has also proven effective. Leave the freshly harvested herb in the chosen liquid for about four weeks and then strain it out. The bottle should be kept in a dark and cool place. The liquids flavored in this way are ideal for use in salad dressings, for example as part of a herb vinaigrette for green or cucumber salads. Pimpinelle can be combined very well with herbs such as purslane, borage, parsley, cress or dill.
tips and tricks
The burnet should never be boiled or heated in any other way, otherwise its strong but very volatile aroma will be lost. At best, the tender leaves are used fresh all year round.
IJA
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