Salad burnet (Poterium sanguisorba) traveled to America with the Pilgrims and has provided us with winter-time greens ever since. Plant this herb beside your back door so you can enjoy its cucumber-like taste year round, even in a Northern winter. Use the ferny leaves on a sandwich instead of lettuce, mix them with other salad greens, steep them in white wine vinegar, or bruise them and add to a wine cooler. Sixteenth-century herbalist John Gerard recommends salad burnet as "pleasant to be eaten in sallads, in which it is thought to make the heart merry and glad, as also being put into wine, to which it yeeldeth a certaine grace in the drinking."