Clary sage

Salvia sclarea

herb

Sold at Yerevan's markets for tea; in Sicily, erva muscatiddara flavors dishes.

Origin

Mediterranean, Caucasus and Central Asia

Season (United States)

all year round

Preparation

A few leaves, fresh or dried, are infused for five to ten minutes in barely simmering water; in cooking, they flavour a dish in small amounts, like sage.

Molecules

In small amounts, not counted Rosmarinic acid · Lutein and zeaxanthin · Chlorophyll

Did you know?

In 16th-century Germany, Rhine wine was flavored with it to make a muscat.