Info: Small Meadow Buttercup – Salad Burnet

Though delicate and dainty in appearance, the pretty plant with reddish-green flowers is quite hardy and survives mild winters unscathed, so its small green leaflets can be harvested year-round. A perennial herb native to Europe, it was exceedingly popular in Elizabethan England but is much less commonly used today, except in some French and Italian dishes. Lesser meadow-herb, also called pimpernell, goes well with salads and sauces with its slightly tart and cucumber-like pleasant taste. Pimpernell is also often confused with lesser burnet (Pimpinella saxifraga), a meadow plant that, like parsley, is an umbellifer and was often used as a wild vegetable in the past.

Uses

Fresh sprigs: White wine punch, cold poached chicken, sea fruits, green leaf salads, in vinegar and in cold soups.

Vending forms

Leaves: fresh and dried

Storage

Leaves wilt quickly and must be stored in the refrigerator immediately after picking, wrapped in a plastic bag. Finely chopped are equally suitable for freezing in the ice cube tray. Dried leaves keep refrigerated and dark in airtight containers. The herb is not good for drying, it should. Even in winter, be used fresh.

Kitchen tips

Large leaves are often hard and tough and therefore unusable. Young leaves wilt quickly

Related Recipes:

Rancher Style Tomato Sauce(*) One recipe yields about 1 l of sauce. Heat the oil in a large saucepan over medium heat and sauté the... Kirschplotzer200 g breadcrumbs 125 g light butter 125 g sugar 125 g hazelnuts, grated 5 eggs 20 ml cherry brandy 375 ml... Cold Cream of Avocado Soup with TomatoesCut avocados in half, remove stone. Scoop out the flesh with a spoon and mash on the spot with the juice of... Salmon Fillet in Puff Pastry with Riesling Sauce and Keta CaviarCut the pike-perch into small pieces, marinate with salt, egg, lemon zest and pepper and chill well in the... Dorado Cooked in the Stove with Lemon Scales and VegetablesPreheat the oven to 200 degrees. Cut the peppers, fennel and onions into strips and sauté in a frying pan... BiltongFreeze the meat for 2-3 hours to make it easier to cut. Using a large, sharp meat knife, cut lengthwise along... French Beans Au GratinFor green beans au gratin, wash the green beans and remove the stem ends. Cut the tomatoes into cubes. Quarter... Herbal Paste(*1) Oil as you like, be sure to use good quality from first pressing! E.g. rapeseed oil, sunflower oil or... Nut BrandyChop the green nuts (the shell from the kernel should still be light), put them in a large glass and pour the... Egg-Herb-CheeseFor the egg and herb cheese, whisk the eggs with the milk and season with nutmeg, pepper and paprika. Wash the...