Salvia verbenaca

Salvia verbenaca, also known as wild clary or wild sage, is native to the British Isles, the Mediterranean region in Southern Europe, North Africa, and Near East, and in the Caucasus. It can be found as an introduced species that has naturalized in many parts of the world, including the Eastern United States, California, Mexico, Argentina, Uruguay, Southern Africa, Tasmania, New Zealand and China. S. verbenaca is a tall perennial herb with hairy stems and branches that erectly sprawl out. Its leaves are basal and toothed that vary from 3 to 10 cm (1.2 to 3.9 in) long. It has soft purple to violet flowers in mid summer. It is in flower from June to September, and the seeds ripen from July to October. The flowers are bisexual and are pollinated by bees. Some are also cleistogamous and pollinate themselves. The plant is noted for attracting pollinators and wildlife. It prefers neutral and alkaline soils and needs full sun. This aromatic sage is used as a flavoring in foods and to make tea; the flowers can be added to salads. In China, where it has been known by the synonym Salvia weihaiensis, it grows along the seashore in Shandong province.

Description

An erect herb. It keeps growing from year to year. It has a stout taproot. It grows 60-100 cm high. The leaves are oval and 10 cm long. The edges are wavy. The flowers are blue-violet. There are 6 almost in a ring. The outer ring of flower parts is tinged with purple and covered with hairs. The petals have an upper part with 2 lobes and a lower part with 3 lobes.

Edible Uses

The leaves can be eaten raw or cooked, most commonly as an aromatic flavouring in cooked dishes. Young leaves may also be fried or candied. A herbal tea made from the leaves is said to aid digestion. The flowers are eaten raw and used as a flavouring in salads.

Traditional Uses

The leaves are used for salads and soups. They are also fried, candied and cooked in omelettes. The flowers are used to flavour salads.

This uses section is brief — help expand it

Medicinal Uses

When soaked in water for a few minutes, the seed forms a thick mucilage that is effective at removing small dust particles from the eyes.

Distribution

It is a temperate plant. It will grow in most soils and positions. It is resistant to frost and sensitive to drought. In Argentina it grows from sea level to 2,500 m above sea level. It suits hardiness zone 5-10. Tasmania Herbarium.

Where It Grows

Africa, Algeria, Argentina, Australia, Balkans, Bosnia, Britain, Bulgaria, Chile, Croatia, Europe*, France, Greece, Israel, Italy, Libya, Mediterranean, Middle East, Morocco, Norfolk Island, North Africa, Portugal, South America, Spain, Syria, Tasmania, Turkey, Türkiye, Uruguay,

Cultivation

Requires a very well-drained light sandy soil in a sunny position. Prefers a rich soil. Plants can be killed by excessive winter wet. This species is well suited to the wild garden, growing well in the summer meadow. A good bee plant. Members of this genus are rarely if ever troubled by browsing deer.

Propagation

Sow seed in March or April in a greenhouse; germination typically occurs within 2 weeks. Prick seedlings into individual pots when large enough and plant out in early summer. In marginal climates, overwinter young plants under glass and plant out the following late spring. Division can also be carried out in spring.

Other Uses

None known

Other Information

It is sold in local markets.

Notes

There are about 900 Salvia species.

Synonyms

Also Known As

Bertonica, Elmakekigi, Gallocresta, Hormino silvestre, Khayyata, Khwiwita, Verbena Sage, Vervain, Wild Sage

References (23)

• Blamey, M and Grey-Wilson, C., 2005, Wild flowers of the Mediterranean. A & C Black London. p 402
• Bodkin, F., 1991, Encyclopedia Botanica. Cornstalk publishing, p 905
• Dashorst, G.R.M., and Jessop, J.P., 1998, Plants of the Adelaide Plains & Hills. Botanic Gardens of Adelaide and State Herbarium. p 126
• Ertug, F, Yenen Bitkiler. Resimli Türkiye Florası -I- Flora of Turkey - Ethnobotany supplement
• Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 136

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