CLARY. 399 



weeds. The seeds will ripen in the July of the year after 

 sowing. For other methods of culture, see CORIANDER. 



Use. It is principally cultivated for its seeds, which con- 

 stitute an article of some commercial importance ; a large 

 proportion, however, of the consumption in this country is 

 supplied by importation from Europe. They are exten- 

 sively employed by confectioners, and for distillation. They 

 are also mixed in cake, and, by the Dutch, introduced into 

 cheese. 



It is sometimes cultivated for its young leaves, which are 

 used in soups and salads ; or as a pot-herb, like Parsley. 

 The roots are boiled in the manner of the Carrot or Parsnip, 

 and by some are preferred to these vegetables, the flavor 

 being considered pleasant and delicate. 



There are no described varieties. 



CLARY. Loud. 

 Clary Sage. Sal via sclarea. 



Clary is a hardy, biennial plant. It is indigenous to the 

 south of Europe, and has been cultivated in gardens for up- 

 wards of three centuries. The radical leaves are large, 

 rough, wrinkled, oblong-heart-shaped, and toothed on the 

 margin ; stalk two feet high, four-sided, clammy to the 

 touch ; flowers pale blue, in loose, terminal spikes ; seeds 

 round, brownish, and, like others of the family, produced 

 four together. They retain their vitality two years. 



Sowing and Culture. It is generally grown from seeds, 

 which are sown annually in April or May, in drills fifteen or 

 eighteen inches apart, and half or three fourths of an inch 

 deep. When the young plants are two or three inches high, 

 they are thinned to ten or twelve inches apart, and the grow- 

 ing crop is treated in the usual form during summer. The 



