Clary

clary also known as clary sage, Salvia sclarea, is a herb of S. and C. Europe whose aromatic leaves were more used in the past than now. The German name, Muskatellersalbei, indicates their past use to give a flavour to Muscatel wine (also to vermouths and some liqueurs). Clary is said to have been introduced to England in the 16th century. Evelyn (1699) commented: ‘when tender not to be rejected, and in Omlets, made up with Cream, fried in sweet Butter, and eaten with Sugar, Juice of Orange, or Limon.’ However, culinary use is now rare.