The solidstem burnet saxifrage is a wild perennial that is always underestimated and is at home throughout Europe and Central Asia. It loves lean, rather dry calcareous sites in full sun and feels most comfortable on dry grasslands - which are becoming increasingly rare. Humans have been using this plant for centuries as a medicinal plant and kitchen spice, and sometimes also as a vegetable. All parts of the plant are edible. The whole plant contains many essential oils and exdues a strong aniseed-like aroma. That's why in spring its first tender leaves are often harvested, chopped into small pieces and used as a spice for salads, herb butter or sauces. Later in the year the taste becomes very strong. Burnet roots also have a distinct aniseed aroma and are often used for the preparation of herbal liqueurs. In folk medicine it is also the roots that are used. They are supposed to have an expectorant and diuretic effect. The inconspicuous plant also has a lot to offer for the animal world, because it is an important food plant for some moth species and other insects.
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