What Is Going On at the BBG Herb Gardens and Kitchen?  

By Barbara Smith

Herb of the Week: Clary Sage: Clary Sage (Salvia sclarea) is an eye-catching biennial herb currently putting on its show in the BBG Herb Display Garden (near the Center House). The genus name (Salvia) derives from the Latin salvere, “to heal” or “to save.”

Historically, clary sage seeds were used in eye wash to help clear sight and relieve eye irritations. Its essential oil is used by modern herbalists to reduce stress and tension. The essential oil is also widely used as a fixative in perfumery (added to keep the more volatile perfume ingredients from evaporating too rapidly). Its scent is described as similar to amber, lavender or balsam. For culinary purposes, clary sage is used to flavor wines and liqueurs as well as baked goods and candies.

Many of these medical or commercial uses may not inspire home gardeners to grow this herb in your gardens. However, the beauty of the plant should do so! Clary sage’s complete flower head and its parts (its inflorescence) rises from a base of large downy leaves. The inflorescence consists of small, white or pink flowers with purple or pink leafy bracts among the flowers (bracts are sometimes larger or more brightly colored than the true flower, as in poinsettias). Can you picture it? The plant may reach a height of three to six feet.

A native to southern Europe and the Mediterranean region, the herb is widely cultivated. Clary sage thrives in full sun and average soil; it happily self-sows, so volunteers will keep the plants growing year after year. “It’s definitely a drama queen!” commented Liz Leonard, Herb Associate Display Garden caretaker. “Its showy flowers are beautiful.”

This Week in The Kitchen — Shrubs and Jam! A new product from the kitchen crew of the Herb Associates is available — shrubs (no, not the woody plants).For a refreshing summer beverage, try our line of fruit shrubs. Using a cold process method, various fruits in season are added to a base of apple cider vinegar. After a week of infusion, the initial mixture is blended and strained, then sugar is added and blended; the final shrub is then bottled and processed.

“The resulting sweet/tart flavor of the shrub makes a delicious addition to chilled lemonade, ginger ale or club soda — or perhaps your favorite cocktail,” said Theresa Terry, Herb Associate kitchen crew coordinator. “It’s also an interesting addition to your homemade salad dressings.”

To date, the Herb Associates have made shrubs in these flavors: rhubarb, strawberry rhubarb and blueberry.

Another new taste treat has been prepared — Garlic Scapes Jam. (Scapes are those curly stems on garlic plants that develop as the plant matures.) The scapes are finely chopped and simmered with sugar, vinegar, herbs, and white wine. The fragrance of this jam was fantastic! What an interesting counterpoint to some cheddar cheese on a cracker; or perhaps with cream cheese on a bagel. The jam also compliments pork and lamb, all to the diner’s preference.

Why not stop by the Gift Shop on your next trip to the Garden and buy one (or more) of these delicious products to try?

The Berkshire Botanical Garden’s Herb Associates began in 1957 and have been making and selling products for the benefit of BBG ever since. At BBG, the Herb Associates oversee a display garden and production garden, both located near the Center House. Members/volunteers meet every Tuesday morning during the late spring through mid-autumn each year, coinciding when the gardens themselves are open to the public. Members plant, weed and tend the gardens, as well as harvest and process the variety of herbs.