The herbs shown below match your search for 'Salad Burnet'. Please remember that you cannot simply stuff
a bunch of herbs in your mouth and feel better. Some are taken orally, but many are taken topically. Incorrect
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Salad Burnet - Poterium sanguisorba (Rosaceae)
Description: Clump forming perennial with tough woody roots and red branching stems that grow up to 2 ft. Bears gray-green ferny leaves and bright reddish brown petal less flowers in early summer.
Uses: Use young leaves before flowering, whole green plant fresh or dried, and roots dug in spring and dried. Leaves are digestive and used in infusions to treat diarrhea. A decoction of the roots can be applied to cuts and burns. Roots also produce a black dye.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.