Herbal Supplement / Historical Culinary | Vegan Vegetarian Gluten Free Low Calorie

Burnet Root

Sanguisorba officinalis Allergen-Free
burnet root

Sourcing & Taxonomy

  • Family Rosaceae
  • Primary Cuisine European
  • Seasonality Fall
  • Source Burnet plant root

The Forktionary Angle

"The Forgotten Astringent: Re-discovering Burnet Root's Culinary & Medicinal Legacy."

Definition

The root of the Great Burnet plant, traditionally used in herbal medicine for its astringent properties and in some historical culinary applications.

Sensory Profile

TasteAstringent, Earthy, Slightly Bitter
TextureWoody, Fibrous (dried), Liquid (extract)
AromaFaint, Earthy
AcidityLow

Technical Metrics

Astringent Use

Historically for wound healing, digestive issues

Edible Parts

Leaves (salad burnet), Root (medicinal/flavoring)

Traditional Beverage

Infused in herbal wines and vinegars

Nutrition Facts

Per 1 tsp dried
Calories290 kcal
Total Fat3 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol0 mg
Protein8 g
Total Carbohydrate65 g
Dietary Fiber35 g
Total Sugars3 g
Calcium300 mg
Iron6 mg
Potassium900 mg

Chef’s Secret

While the root is astringent, the young leaves of burnet have a refreshing cucumber-like flavor, excellent in summer salads or infused waters.

Substitutions

Best Match

Oak Bark

1:1

Strong astringent properties, similar use for herbal applications.

Witch Hazel Bark

1:1

Known for astringency, often used topically but can be in infusions.

Raspberry Leaf

2:1 (use more)

Milder astringent, often used in herbal teas, less bitter.

Sumac (ground)

1:0.5 (for culinary tartness)

Adds tart and slightly astringent notes in culinary applications, not medicinal.

Flavor Pairings