Greater Dallas Organic Garden Club ...digging in Dallas since 1993

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)