Clary

Clary aka common clary, garden clary, clear eye, clary sage, or European sage (Salvia sclarea) is a biennial or short-lived perennial. It will flower in the second year, and the flower spikes can reach a height of five feet. Clary is hardy in USDA zones 4- 9. It is native to northwestern Africa, the northern rim of the Mediterranean, and central Asia. It was introduced to England in the middle of the 16th century. In the early 18th century, it was known as Horminum hortense. When the Holy Roman Emperor Charlemagne issued the Capitulare de Villis in about 800 A.D., he required that clary (sclareiam in Carolingian Latin) be grown on all his imperial estates.

Clary seeds that are soaked in water produce a mucilaginous solution which has historically been used in a basin to remove particles from the eye, hence the common name “clear eye”. In the Middle Ages clary roots and leaves were sometimes used to treat stomach ailments. In England clary was sometimes used as a bittering agent (“gruit”) when brewing ale. In Germany it was sometimes used to flavor wines. In cooking, clary was often used with sage and onion to flavor stuffings. See “Origin and History of Our Garden Vegetables and Their Dietetic Values. VI. – Kitchen Herbs”, Rev. Professor Geo. Henslow, M.A., F.L.S., V.M.H., Journal of the Royal Horticultural Society, volume 37, part III (March 1, 1912), pages 525-530, specifically page 527.

Clary sage essential oil is highly aromatic, with a scent resembling that of ambergris. In the early 20th century, clary sage essential oil was used as a fixative in perfumes. Today it is widely sold for aromatherapy.

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