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Pimpinelle – Fine Kitchen Herb

The burnet is also known as the small burnet. Used as a spice plant, burnet is a small hardy perennial with a rosette of long-stalked basal leaves with finely serrated leaflets. Unfortunately, this extremely fine culinary herb is rarely used today.

Origin

The burnet originally comes from Eurasia. Today the burnet is rarely used and mainly grows wild in meadows. In the Middle Ages the burnet was a very important part of the diet.

Season

It can be harvested from April to October. The flowering period of burnet is from May to August.

Taste

The taste of pimpinelle is fresh, slightly nutty and the scent is somewhat reminiscent of cucumbers.

Use

The burnet is one of the important components of the seven herbs contained in the Frankfurt Green Sauce. The spice is only added to the finished cooked dish so that the fresh aroma is retained. In addition, the pimpinelle is very suitable for salads with wild herbs, herb quark, herb butter, egg dishes, and on bread.

Storage

Since the burnet wilts quickly, it should be stored in a plastic bag in the refrigerator immediately after harvesting.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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