Salvia sclarea L.

Coarse, spreading-hairy (and toward the top glandular) biennial 5–15 dm, freely branched above, the branches with scattered verticils of fls and conspicuous, round-ovate, caudate-acuminate, often dry and anthocyanic bracteal lvs 1–3 cm; lowest lvs long-petiolate, with rugose, ovate to ovate-oblong, basally subcordate, toothed or doubly toothed blade 7–20 cm, the cauline lvs progressively smaller and less petiolate, in small plants often few; cal glandular and coarsely hairy, the upper lip with aristate lateral teeth 1.5–3 mm well separated from the shorter central tooth; cor blue (white) or marked with yellow, 1.5–3 cm, the upper lip strongly arched, longer than the tube and surpassing the lower lip; stamens exsert; 2n=22. Native of the Mediterranean region, occasionally escaped from cult. in the s. part of our range. June, July.

It is a temperate plant. A native of Europe and Syria. It prefers light well drained soil. It does best in an open sunny position. It is drought and frost resistant. It suits hardiness zones 4-9. In Hobart Botanical gardens.

The leaves have a sweet smell and are used fresh or dried. The are used to flavour jams, jellies and wine. It has a role similar to sage in cooking. They can be dipped in cream and fried and eaten with sugar and orange sauce. They are also dipped in egg batter and fried as fritters. The leaves are used for sarma in Turkey. They are rolled around a filling of rice or minced meat. The flowering tops have a taste between sage and mint. They are added to tossed salads.

It is grown from seed.