Dorothy FarrarPimpinelle
The burnet is also called the little burnet and belongs to the rose family. It is one of the first spring herbs to appear in the bed. The herb should be used as fresh as possible, otherwise it will lose its aroma.
This is what you should know about burnet burnet
Burnet burnet is a perennial herb, also known as bloodwort, dragon’s blood or wormweed. The plants can grow up to a meter in height and have an erect stem bearing the rosette-like and very attractive pinnate leaves. The leaves, which are up to two centimeters long, have up to nine teeth.
The original homeland of the burnet is Eurasia. Today the herb is rarely cultivated and is increasingly found growing wild in meadows. In the Middle Ages, burnet was a valued food and was particularly used to combat the plague . People were advised to eat burnet to avoid falling victim to the Black Death. The effect is controversial.
The distribution area of the plant is today between North Africa and Scandinavia. The yellow flower heads appear between May and August. Pimpinelle has a light cucumber aroma and tastes pleasantly fresh and nutty. As a garden plant, the burnet is undemanding and prefers to thrive in loose garden soil.
Waterlogging is not tolerated and can negatively affect the growth of the burnet. Then the plants will only reach about 20 to 40 cm in height. In general, however, the burnet is an undemanding garden plant that thrives in the sun as well as in the shade and does not resent less than ideal locations.
importance to health
In the Middle Ages, burnet was on everyone’s lips as a plague remedy. While this effect may seem dubious, the herb does have positive health benefits. Naturopathy uses the plant to cleanse the blood, to treat influenza infections or inflammation of the throat and pharynx . Pimpinelle also helps with heartburn , diarrhea or flatulence .
Spring tiredness can also be driven away with Pimpinelle. The essential oils, resins and bitter substances it contains are also used in conventional medicine to treat asthma . The root of the burnet is mainly used. Burnet burnet can be recommended as one of the first spring herbs to strengthen the body and the immune system in general.
Ingredients & nutritional values
The burnet is a rich source of vitamin C. It also contains essential oils, coumarins, tannins, bitter substances, starch, protein, camphor oil and saponins. These ingredients cause a detoxifying, diaphoretic, haemostatic and astringent effect.
Bleeding can be alleviated, the organism is stimulated and the complexion is visibly improved. Camphorol, a natural flavonoid found in burnet peppers, can have a positive effect on postmenopausal osteoporosis .
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 42 kcal/ 177 kj | |
| protein | 3,50 g | |
| carbohydrates | 5,00 g | |
| Fett | 0,80 g | |
| Water | 86,45 g | |
| fiber | 3,00 g | |
| beta-carotene | 4000 µg | |
| Vitamin E | 1000 µg | |
intolerances
Botanically, burnet can easily lead to confusion. The designation applies not only to the small burnet described here, but also to the burnet. However, the umbelliferous plant is also edible, albeit much hotter and spicier in taste. A mix-up can therefore not lead to intolerance reactions or symptoms of poisoning .
However, if you are allergic to Apiaceae representatives, you should not confuse the two plants with each other. As a rose family, the burnet is less responsible for cross allergies than various umbellifers.
Shopping and kitchen tips
Pimpinelle in the supermarket will be rather difficult to find. In Hesse alone, the range is more extensive, because the herb is part of the green sauce, which is valued there everywhere. At farmers’ and organic markets it can happen from time to time that pimpinelle is offered.
The young leaves and shoots of the plant, which are available in spring, are of the best quality. The yellow flowers that appear in summer are also edible. Burnet wilts quickly after harvest and should be consumed as soon as possible. The herb is less suitable for drying. Finely chopped and frozen, the leaves can be used fresh if required.
If a little lemon juice is added to the leaves before consumption , the aroma will be intensified. The leaves of the burnet are added fresh to salads or used to flavor sauces, soups or marinades. The plant can be found in the classic cottage garden, but the burnet burnet can also be grown on the windowsill.
preparation tips
As one of the most important components of the green sauce, the pimpinelle is particularly popular in the Hessian area. It is one of the eight herbs used in this regional dish. In order to preserve the aroma, the herb is always added to the finished dishes and never cooked.
The herb can be used for dips, dressings or herb quark, just as pimpinelle can be used to refine herb butter, soups or herb sauces of any kind. Due to the cucumber-like aroma, cucumber salad in particular can be rounded off with pimpinelle.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.