Sage: Clary (Salvia Sclarea)
Also Known As: Clary, Clear Eye, Clary Wort, See Bright, Eyebright, Salvia sclarea, Muscatel Sage or Sauge Sclarée.
Native Range: Europe to central Asia
Grown as: Biennial
Maturity (Blooms): June to August
Light: Full Sun
Water: Medium. Prefers moist, light, gravelly or sandy soils. Tolerates drought.
Soil Moisture: medium moisture, well-drained.
Attracts Beneficial Insects?: Yes. It attracts honeybees and other pollinators to the garden. It is also deer resistant.
USDA Zone: 4-10
Produces: Large, fuzzy, dark green leaves and bluish white flowers.
Garden Uses: Herb garden. Rock garden. Edging.
Clary sometimes replaced hops in beer to produce an enhanced state of intoxication and exhilaration, although this reportedly was often followed by a severe headache. It was considered a 12th century aphrodisiac. In the 16th century the seed was infused with elder flowers and the liquid was added to Rhine wine which turned them to muscatel making the wine more potent.
Leaves: raw or cooked. A strong, warm, aromatic taste and odor. They are used mainly as a flavoring in cooked foods, they are similar to sage (S. officinalis). The leaves can be dipped in batter and cooked to make delicious fritters. Flowers - raw. A pleasant taste, they can be sprinkled on chopped salads, or made into a tea. The plant is sometimes used as a hop substitute in flavoring beer, imparting considerable bitterness and intoxicating properties - it either makes people dead drunk or insanely exhilarated. The leaves have also been used to adulterate wine and give it a muscatel flavor.
Sage repels cabbage moths and black flea beetles. Allowing sage to flower will also attract many beneficial insects and the flowers are pretty. There are some very striking varieties of sage with variegated foliage that can be used for their ornamental as well as practical qualities.
Do not plant near cucumbers, onions or rue.
Problems: No serious insect or disease problems. Slugs and snails can be troublesome. Stem and root rot, powdery mildew, rust and leaf spot may occur. Watch for aphids and mites.
Broccoli: Green Sprouting Calabrese (Organic) (Brassica oleracea var. italica)
Broccoli: Purple Sprouting (Heirloom) (Brassica oleracea var. italica)
Broccoli: Waltham 29 (Heirloom) (Brassica oleracea var. italica)
Cabbage: Early Jersey Wakefield (Heirloom) (Brassica oleracea var. capitata)
Cabbage: Late Flat Dutch (Heirloom) (Brassica oleracea var. capitata)
Cabbage: Red Acre (Heirloom) (Brassica oleracea var. capitata)
Cabbage is considered one of the oldest cultivated vegetables, since historians trace it back to 4,000 BC in China. The Romans also cultivated it and praised it for its healing qualities; philosophers Pythagoras and Cato both made the lowly cabbage the subject of a book. Jacques Cartier brought the first cabbage to America in 1536. Cabbages were quite popular in colonial America, being pickled and preserved in every possible way to provide food for the winter.