Description

Burnet Root (Pimpinella Saxifraga) Cut & Sifted

HERB COMMON NAME :  Burnet

HERB SCIENTIFIC NAME :  Pimpinella Saxifraga

OTHER NAMES :  Italian Pimpernel, Salad Burnet, Greater Burnet

FAMILY :  Apiaceae

Parts Used:  Root

Description:  The continual use of Burnet preserves the body in health, and the spirits in vigor.  It helps the heart, liver, and other principal parts of the body.  Two or three of the stalks with leaves put into a cup of wine are known to quicken the spirits, refresh and cheer the heart.  It is a good herb for all sorts of wounds, to be used either by the juice or the decoction, by the powder of the herb or root, or by ointment.

Historical Uses:  vigor, heart, liver, wound healing

Mystical Attributes:  During the American Revolution, soldiers took burnet as a tea, trusting that it would stop them from bleeding to death if they received any wounds the following day.

There is some tradition of burnet being used in tool consecration.

Use burnet in healing spells designed to stanch the flow of blood.

Burnet has been used for protection, consecration of ritual tools, counter magic, and to banish negativity, depression, and despondency.

Burnet is protective against disease.

Mystical Intentions:  stop bleeding, consecration, healing, protection, counter magic, banish negativity, depression, despondency

Botany, Cultivation & Harvesting:  The great wild burnet has winged leaves arising from the roots like the garden burnet, but not so many.  Yet each of these leaves are at least twice as large as the other, and nicked in the same manner about the edges, of a greyish color on the underside.  The stalks are larger and rise higher, with many such-like leaves set thereon, and greater heads at the tops, of a brownish-green color; and out of them come small, dark, purple, flowers, like the former, but larger.  The root is black and long like the other, but also greater; it has almost neither scent nor taste like the garden kind.

It grows frequently in gardens. They flower about the end of June and beginning of July.  The seed is ripe in August.

Sources: https://spiritartsandherbs.com/sources

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