Clary sage seeds

Clary sage / Salvia sclarea - perennial honey plant with a long straight stem 70-90 cm tall with fragrant leaves. Has a powerful root. The flowers of clary sage are very beautiful, large pinkish-violet or light blue, rarely white. Bees are very active in collecting pollen and nectar from them. Nectar productivity - 2-4 kg/hundredth. Sage honey is amber in color, transparent, of high taste quality.

Cultivation by seeds - seeds are sown immediately in open ground in spring (April-May) or before winter (late October-early November) in sunny areas.

The sowing rate is 60-80 g/area. Planting depth - 2-3 cm.

Placement scheme: row spacing from 45 to 70-80 cm, between plants 50-60 cm.

When seeds germinate, the soil must be moist. You can plant clary sage on any type of soil, except for waterlogged ones. It grows best on fertile soils, tolerates drought well.

For the winter, the leaves and stems of clary sage must be removed, and it is advisable to cover the plant with straw or other material, this is necessary if the winter is snowless and frosty.

Clary sage blooms in June-September, flowering duration is 65-70 days.

The smell of clary sage really resembles nutmeg, musk or ambergris - warm and sweet.

Sage is often used both for the treatment and for the prevention of many diseases. At the same time, it is popular both among traditional healers and among representatives of traditional medicine. The shrub helps with cough, diabetes and atherosclerosis.

The essential oil stops bleeding and helps fight infections.

Also, ointments, lotions and rubbing are made from sage. Tannins have a positive effect on the condition of the skin, remove blockage of pores, black spots and manifestations of dermatitis. The plant effectively fights eczema, rashes, peeling and allergies.

Sage is used not only as a medicine. The shrub is used in cooking, perfumery and as an ornamental plant. In cooking, shrubs are most often added as a seasoning for meat and fish dishes, and homemade sausages or steaks are decorated with fresh herbs. A strong smell and aroma allows you to favorably set off some types of meat and give it additional freshness and a characteristic bitter taste.