Burnet
called also Salad Burnet and Garden Burnet, to distinguish it from the Great Burnet, and by the French called pimpernel, -a plant quite distinct from the English pimpernel, which is poison, -had a great reputation in the olden time. It was used chiefly, as borage now, to improve the taste of claret cup. It was also used as now in salads, to give them a finer relish. It was supposed to quicken the spirits, to lighten the heart and to make it merry. Its modern use is confined to salads and sauces. It is one of the four herbs-tarragon, burnet, chives, and chervilwhich form what the French call ravigote or "pick me up." It is blanched and chopped with these herbs to be strewn on the salad; to be mingled with butter so as to form ravigote butter; or to be added to a mayonnaise to make green mayonnaise. There is one great advantage in burnet-it continues green through the winter, when most of the other salad plants are useless.