Growing Salad Burnet......................
The cultivation of lettuce Burnet
Site: Burnet, such as sun or part shade - it takes about 6 hours of sun to do well. It prefers a non-acidic soil. In mild climates, it is to continue to grow in the winter months, and it comes back quickly in the spring.
Propagation: Sow seeds in spring or autumn. Start indoors to give it a projection or direct seed after the last frost. Or buy potted plants grown.
Growing: seedlings to one foot intervals in your herb garden. The leaves are low growing, but flower stems can reach 2 meters. The first year it will reach 6 - 8 inches, and you can start with the leaves as they are about 4 inches high. Cut flower stems and old leaves regularly to produce more tender young leaves.
Harvesting: burnet can be harvested early in the first year. Pick young tender leaves, if necessary.
Culinary uses: This is nutty and slightly spicy seasoned cucumber herb used as a garnish, in salads, herb butter and soft cheese. It is also well diversified to vegetables. Add at the beginning of cooking casseroles to a creamy soup. Combine well with other herbs, especially rosemary and tarragon. You can also burnet, the taste of vinegar and salad dressings or give a cooling effect in summer drinks.
Site: Burnet, such as sun or part shade - it takes about 6 hours of sun to do well. It prefers a non-acidic soil. In mild climates, it is to continue to grow in the winter months, and it comes back quickly in the spring.
Propagation: Sow seeds in spring or autumn. Start indoors to give it a projection or direct seed after the last frost. Or buy potted plants grown.
Growing: seedlings to one foot intervals in your herb garden. The leaves are low growing, but flower stems can reach 2 meters. The first year it will reach 6 - 8 inches, and you can start with the leaves as they are about 4 inches high. Cut flower stems and old leaves regularly to produce more tender young leaves.
Harvesting: burnet can be harvested early in the first year. Pick young tender leaves, if necessary.
Culinary uses: This is nutty and slightly spicy seasoned cucumber herb used as a garnish, in salads, herb butter and soft cheese. It is also well diversified to vegetables. Add at the beginning of cooking casseroles to a creamy soup. Combine well with other herbs, especially rosemary and tarragon. You can also burnet, the taste of vinegar and salad dressings or give a cooling effect in summer drinks.
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