The burnet, a colloquial name for the small burnet (Sanguisorba minor), is one of the traditional herbs in the Frankfurt Green Sauce. The herbaceous plant belongs to the rose family and thrives in almost all climate zones in Europe and Asia. Nowadays the herb has almost been forgotten both in the kitchen and as a medicinal herb.
use in the kitchen
The young leaves and shoots of the small burnet are mainly used in the kitchen. Older parts of the plant taste very bitter, so you should refrain from using them. The young leaves, on the other hand, have a slightly sharp, cucumber-like taste. The leaves are usually used fresh (or chopped up if necessary) for the preparation of herb butter and quark. Furthermore, pimpinelle tastes good as a topping on bread and butter or in crispy salads. Furthermore, the pimpernelle traditionally belongs in the famous Frankfurt green sauce and in the Hamburg eel soup. The freshly harvested leaves are only added to warm dishes after cooking, as the herb loses its aroma very quickly. Pimpinelle goes well with herbs such as thyme, rosemary, borage, tarragon, garlic and onions. The leaves contain a lot of vitamin C.
Herb vinegar with pimpinelle
- Take a few burnet leaves and two sprigs each of thyme and rosemary.
- Place them in a hot-washed screw-top jar.
- Add two bay leaves and one or two cloves of garlic.
- Top it off with a good white wine vinegar.
- Leave the vinegar in a cool, dark place for about two weeks.
- After this time, strain the herbs from the vinegar.
The herbal vinegar with pimpinelle tastes particularly good in fresh vegetable and leaf salads.
Use in folk medicine
Traditionally, both the leaves and the roots of the burnet are used for inflammation, e.g. B. in the mouth and throat used. The brew is also said to have a soothing effect on skin problems and sunburn. The popular name "Bloodstopper" indicates that the plant was once used to treat external injuries.
tips and tricks
The leaves of the burnet should not be dried, otherwise they will lose their characteristic aroma. Instead, you can freeze them or pickle them in vinegar or salt, e.g. B. as a component of herbal salt.