Burnet Saxifrage

This genus of about 150 species of annuals, biennials, and perennials ranges through Eurasia and N Africa. Pimpinella anisum was first cultivated as a spice by the ancient Egyptians and later by the Greeks, Romans, and Arabs. It needs a hot summer to thrive and for seed to ripen, and it is seldom successful outdoors in northern temperate regions. Though widely grown commercially, it has declined in recent years through competition with cheaper anise flavorings, such as Illicium verum (See, Star Anise) and synthetic anethole. The essential oil consists of 70-90 percent anethole, which has estrogenic effects. Pimpinella saxifraga is mainly used for medicinal purposes. It has a large portion of coumarins in the roots, and is used interchangeably with the larger-rooted var. nigra (black caraway) and the closely related P. major (greater burnet saxifrage, greater pimpernel). Neither P. major nor P. saxifraga is particularly ornamental, though P. major 'Rosea' is an attractive, pink-flowered cultivar. Pimpinella may be from the Latin bipinnula, referring to the twice-pinnately divided leaves, or from "pimpernel" (Latin piper, "pepper") perhaps referring to the spicy flavor.

Perennial with fetid taproot, slightly ridged stems, and pinnate leaves, divided into ovate to lanceolate, toothed to divided segments, to 2.5cm (1in) long. Tiny white flowers, occasionally tinged pink or purple, appear in umbels about 3cm (1¼in) across in summer.

Common Name:	Burnet Saxifrage
Other Names:	Small Pimpernel
Botanical Name:	Pimpinella saxifraga
Genus:	Pimpinella
Family:	Apiaceae
Native Location:	Europe
Cultivation:	Rich, well-drained, sandy soil, pH6.0-7.5, in sun P. anisum. Dry, alkaline soil in sun or light shade (P. saxifraga). Pimpinella anisum is recommended in companion planting to repel aphids and cabbage worms; the flowers attract parasitic wasps, which prey on a number of garden pests.
Propagation:	By seed sown when ripe. Prick out seedlings into deep containers to allow development of tap roots.
Harvest:	Plants and leaves are cut in summer and used fresh; roots are lifted in autumn and dried for use in decoctions or distilled for oil (P. saxifraga). Seeds are collected as they ripen and distilled for oil, or dried for use whole, ground, or distilled in water, infusions, and spirits (P. anisum).
Height:	90cm (36in)
Width:	30-75cm (12-30in)
Hardiness:	Z6-8
Warning:	All white-flowered umbellifers (members of the family Apiaceae) must be accurately identified before use, because many look alike and a number are extremely poisonous.
Parts Used:	Whole Plants, leaves, roots, oil
Properties:	A bitter, pungent, diuretic herb that is expectorant, improves digestion, relieves spasms, and increases lactation. It is antiseptic and promotes healing.
Medicinal Uses:	Internally for infections of the throat and upper respiratory tract, mucus, measles, heartburn, cystitis, urinary stones, gout, and insufficient lactation. Externally for sore throat, inflamed gums, and wounds.
Culinary Uses:	Cucumber-flavored young leaves are added to salads and as a garnish for summer drinks. Traditionally, bundles of young shoots were suspended in casks or beer and wine to improve flavor.
Economic Uses:	Oil gives a bitter flavor to liqueurs and pharmaceutical products.
Bibliography:	The Encyclopedia of Herbs by Deni Bown Copyright © 1995, 2001 Dorling Kindersley Limited pg. 317-318