Salad Burnet is native to Europe and likes to grow on chalk or limestone grasslands. It has been used both as a medicine and as a tasty addition to salads, with the fresh leaves having a taste reminicent of cucumber. As a hardy perennial, it is available all year round. Salad burnet leaves have a wonderful shape, with rounded, toothed leaflets appearing in pairs on a long central stem. They can be used whole on large cakes or the side leaves removed and used individually. These pressed edible leaves have a stiff, papery texture and are best removed before serving when used whole, although small pieces of side leaf can be eaten.