Burnet, Salad Burnet

The dialect name translates as “nail herb.” Used in salads or in cold drinks, it is sometimes infused in white wine to make a spring tonic. White wine flavored with burnet was often mixed with “English Champagne” (effervescent gooseberry wine) and served with sliced raw cucumbers in a punch bowl at weddings or other festive occasions. This made a drink called Cool Cup (Kiehlkopp).