“Burnett - Great for Salads and Healing”

Burnett has a few varieties and grows all over the world including the US, UK, Asia, Europe and Australia. Just about any where with a temperate climate. 

There is Salad Burnett and Greater Burnett which has many more healing qualities. 

Astringent - Burnett has been used since the time of the Greeks to stop bleeding, for topical bleeding of wounds or taken orally for internal bleeding. 

Anti-inflammatory - Burnett is also a great anti-inflammatory agent helping to get rid of swelling, redness, and pain, making it important for inflammatory diseases like arthritis, muscular pains, and other inflammatory conditions. 

GI Problems - Burnett has long been known as a plant that can kill invading bacteria in the GI tract… this goes all the way back to the Greeks and Romans. It contains ellagintannins which is a very powerful anti-microbial agent. 

Anti-oxidants - Burnett contains many powerful anti-oxidant flavonoids such as quercetin, rutin, and kaempferol and thus helps to prevent DNA damage caused by free radicals, slows ageing, and helps to prevent cardiovascular disease, strokes, and cancer. 

Vitamins - Burnett also contains lots of great B vitamins for boosting your vitality and mood, plus A and C vitamins which are great antioxidants that help to keep way disease. And it also has good amounts of potassium for water regulation and cardiovascular health, and iron for anemia. 

Saponins - Burnett contains lots of powerful saponins that are glycosides which boost up your immune system, lower cholesterol, and promote healthy joints and bones. Burnett contains saponins  such as sanuinarines, tannins, sanguisorbin, and gallic acid all of which help to promote great health. 

Lowers Cholesterol - Burnett lowers cholesterol with beta-sitosterol which is a powerful plant sterol… lowering LDL or bad cholesterol and triglycerides. 

Chinese Medicine - Burnett has been used in Traditional Chinese Medicine to cure gum disease, stop GI bleeding, and other conditions. 

Growing - Burnett grows well in gardens in full sun, and it likes to be moist, but if it’s really hot it likes a little shade… and Burnett can also be grown in containers. It can be dried for later use and it can also be frozen.

Edible - Burnett has been used in cooking for hundreds of years and is well known as a flavouring agent in cream cheese, in salads, soup, stews, stir fries, in vinegars, marinades, eggs, dips, used as a  flavouring agent in herbed butters, also used in soups like basil and oregano and like mint in different types of drinks. 

Burnett has a taste that is similar to cucumber when using older leaves, but like oregano, basil, and dill when young and tender, and many people think it has a mint flavour too… and some people like to use it instead of watercress in salads. 

Tender young Burnett salad greens can be added to sherry and white sweet wine with some lemons or limes making a refreshing cold summer drink.

Toxicity - Burnett has no toxicity taken as an herb or as a food… so it’s very safe.

This article is meant to get you started… so you can do more research on your own… dig a little deeper and find what works for you. This article is for educational purposes only, I strongly recommend that you seek advice from your own GP, private doctor, or medical specialist for any ailment, illness, or medical condition.. this article not meant to be a scientific analysis in any way, shape, or form. 

Dr. Paul Haider - Master Herbalist and Spiritual Teacher for over 20 years, helping people to recover and feel healthy. You can also find Dr. Haider on FB under Dr. Paul Haider, Healing Herbs, and at www.paulhaider.com - feel free to contact him any time. 

Dr. Paul Haider, Master Herbalist, HH, USA, Burnett, Salad Burnett, Greater Burnett, Edible, Growing, Lowers Cholesterol, GI Distress, Kills Microbes, Cooking, Vitamins, Antioxidants, Anti-inflammatory, Astringent, Stops Bleeding,

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