Recipe from Judy Barrett's March 2013 Homegrown Magazine
Salad Burnet Vinegar
Put a generous handful of Salad Burnet in a quart jar and cover
with white vinegar. Let sit for a week or more, shaking occasionally.
Taste the vinegar andif it suits you, strain and use. If you want a stronger taste,
leave it for a while longer.
Use in dressing and with fish.
Salad Burnet Salad Dressing
1/4 cup Salad Burnet vinegar
3/4 cup olive or your favorite oil
salt and pepper to taste.
Stir, whisk or shake until blended
well. Serve on salad.
Salad Burnet Butter
3 ounces butter,
1 1/2 tablespoon chopped Salad Burnet
1 tablespoon chopped Spear mint
salt, pepper and lemon juice to taste.
Combine and simmer for 10 minutes. Pour over grilled fish.
Excerpted from
What Can I Do With My Herbs?
by Judy Barrett
(Texas A&M University Press)