CLARY, CLARY SAGE

Clary or clary sage (Salvia sclarea) is a relative of sage, but is no longer commonly used as a culinary herb. Previously clary leaves were used in soups and omelets, and the leaves and flowers in salads. The leaves were also used to flavor ale and beer (sometimes as a hops substitute), and to flavor wines and liqueurs. It imparts a muscatel flavor to wine, hence it's German name, Muskateller Salbei, which means Muscatel Sage. It is one of the herbs used in Italian Vermouth.

The name ‘clary’ comes from it's Latin name sclarea, which comes from clarus, which means 'clear'. One of it's older common names was Clear Eye, because the seeds were soaked in water, forming a thickish mucilage, which would be used to remove dust particles from the eye.

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