  
 
Salvia is the largest genus of plants in the mint family, Lamiaceae, with nearly 1000 species of shrubs, herbaceous perennials, and annuals. The name Salvia derives from the Latin salvere ("to feel well and healthy, health, heal"), the verb related to salus (health, well-being, prosperity or salvation); referring to the herb's healing medicinal properties. Pliny the Elder was the first author known to describe a plant called "Salvia" by the Romans, likely describing the type species for the genus Salvia, Salvia officinalis. The common modern English name sage derives from Middle English sawge, which was borrowed from Old French sauge, and like the botanical name, stems from Latin salvere. When used without modifiers, the name 'sage' generally refers to Salvia officinalis ("common sage" or "culinary sage"); however, it is used with modifiers to refer to any member of the genus. The ornamental species are commonly referred to by their genus name Salvia.   
  Salvia sclarea, clary, or clary sage, is a biennial herb which is native throughout Europe and east and central Asia, but which was historically mostly found in southern France, Italy, Switzerland, and Syria. At maturity it reaches 1 m in height and has opposing, wooly-textured leaves that are 10-20 cm long and 6-12 cm broad. Its flowers appear in several clusters of 2-6 on the stem, are 2.5-3.5 cm long, and are white, pink, or pale purple in color. Clary has a strong and unusual odour that is considered unpleasant by some and very attractive to others. Today it is mostly grown in England, France, and southern Russia for the perfume industry. The distilled essential oil is occasionally found in specialty stores and scent shops. This odor is sometimes described as "sweaty", spicy, or "hay-like". Clary seeds have a mucilaginous coat, which is why some old herbals recommended placing a seed into the eye of someone with a foreign object in it so that it could adhere to the object and make it easy to remove. The leaves have also been used as a vegetable. In ales, clary was used as a flavoring before the use of hops became common. Additionally it has been used to flavor wine, notably muscatel, and some tobacco products.
  
 
  
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