Burnet (Sanguisorba minor) is an extremely drought tolerant forage herb. It is noted for having deep tap roots which helps it remain green on thin, dry soils.
Burnet is commonly mixed with other herbs to increase diversity and lift trace elements from deep within the soil profile. It has a high grazing quality and a long season. This is a perennial species, although it can disappear from a sward if over-grazed during its establishment stage.
Usually a pale to dull green coloured plant, burnet has easily distinguishable shaped leaves arranged in pairs on a darker coloured reddish, brown centre stalk.
When to Sow: Burnet can be sown from spring until autumn, although late autumn sowing is not recommended.
Sowing Rate: 2.25 g/m2 - 9kg per acre - 22.5kg per ha.
Preparation: Aim to cultivate the top soil to about 5cm, with a light cultivator or discs. The finished seedbed should be fine but firm, with no clods. Several passes with a cultivator may be needed to achieve this.
Sowing: Burnet should be shallow sown at around 1 cm deep. The soil should be rolled after sowing to increase soil moisture contact with the seed.
Management: Overgrazing when young, or excessive grazing during establishment may reduce the plant population. Burnet has a good frost tolerance.
Burnet is noted to be naturally high in the nutrient Cobalt.
Date Posted: 12th May 2023