Use: Clary can be used the same as sage and the spicy-pine flowers make a nice garnish. Clary tea is considered safe to consume and herbalists recommend making a cup from a combination of clary leaves and chamomile flowers for an upset stomach. In traditional folk medicine, clary seeds were boiled in water until they became mucilaginous and put in the corner of the eye. Foreigh matter adhered to the mucilage and was cleared from the eye when the seed was removed. Brewers have used clary as a substitute for hops. Wine made from clary when it is in flower is said to be good. Mix dried flowers and leaves with lavender and bee balm in potpourris and sachets. Ornamental: Clary has tall white, blue and purple flower spikes that would make a striking addition to a herb garden or perennial border. Culture: Clary produces a basal rosette of foliage the first year and a tall flower spike the second year and will self-sow. Clary will rot in wet soils.