Salad burnet is an attractive perennial plant grown for both its edible leaves and its medicinal properties. As an herb, salad burnet offers a clean, cucumber-like flavor. It’s an easy-growing plant that appears early in the season and holds up well in the heat. It forms a clump and stays pretty well contained and controlled, growing in a loose rosette. Culture: You can start seeds indoors, about 4 weeks before your last frost date, but seed does well when direct seeded in the garden, two weeks before the last frost. Cover lightly, with 1/8 inch of soil and keep moist, until it germinates. Harvest: Harvest leaves as you need them, but don’t remove more than about 1/3 of a plant at one time if you want it to continue re-growing. The young, tender leaves have the best flavor. Harvesting outer leaves of established plants will encourage new growth. Strip the leaves and discard the tough stems.