Guisane

Guisane is a term that can refer to several things, primarily a type of herb or a preparation method in cooking. In its most common botanical context, guisane refers to plants in the genus *Sanguisorba*. These are herbaceous perennials, often found in temperate regions, and are known for their feathery leaves and flower heads that can range in color from white to deep red. Historically, some *Sanguisorba* species have been used in traditional medicine for their astringent properties.

In culinary applications, "guisane" can also describe a method of preparing ingredients, particularly vegetables. This often involves blanching or parboiling, followed by a quick sauté or fry to achieve a tender yet slightly crisp texture. The term might be used interchangeably with terms like "lightly cooked" or "blanched and tossed." It implies a preparation that retains much of the ingredient's natural color and nutrients. Without further context, it is difficult to pinpoint a single, definitive meaning for guisane, as its usage can vary between regions and specific culinary traditions.