Gallitrichum clusii Timb.-Lagr.
Gallitrichum pratense (L.) Fourr.
Plethiosphace leistneriana Opiz
Plethiosphace pratensis (L.) Opiz
Plethiosphace stenantha Opiz
Salvia agrestis L.
Salvia arnassensis Gand.
Salvia barrelieri Ten.
Salvia bertolonii Vis.
Salvia ceratophylloides Ard.
Salvia clusii Timb.-Lagr.
Salvia dubia K.Koch
Salvia exasperata Cav.
Salvia haematodes L.
Salvia laciniosa Jord.
Salvia lupinoides Vilm.
Salvia macrantha Schur
Salvia oblongata Schur
Salvia rostrata F.W.Schmidt
Salvia salvatorii Vilm.
Salvia scabrida Bertol.
Salvia sublobata Schur
Salvia tenorei Spreng.
Salvia tiberina Mauri
Salvia variegata Host
Salvia variegata Waldst. & Kit. ex Willd.
Salvia vulgaris Briq.
Sclarea pratensis (L.) Mill.
Sclarea tuberosa Mill.
Common Name: Meadow Clary
Salvia pratensis is an erect, perennial plant with an unbranched stem; it can grow from 30 - 70cm tall[
The plant is harvested from the wild for local use as a food, and may be sometimes cultivated[
]. It is sometimes grown as an ornamental[
Europe - Britain to Spain, east to eastern Russian Europe, Ukraine and Greece
Dry meadows, forest glades, pine woods and roadsides[
]. A rare native in Britain, growing in old grasslands over chalk and limestone[
|Cultivation Status||Ornamental, Wild
Salvia pratensis is a very cold-hardy plant, being able to tolerate short periods with temperatures down to around -25°c when fully dormant, so long as the soil is well-drained[
An easily grown plant, it succeeds in a very well-drained light sandy soil in a sunny position[
]. Prefers a rich soil[
]. Requires a good well-drained soil[
Well suited to the wild garden, growing well in the summer meadow[
]. Plants have stout stems and require little if any staking[
Members of this genus are rarely if ever troubled by browsing deer[
There are many named forms selected for their ornamental value[
The pungent, bitter flavoured herb has been used as a flavouring in beers and wines[
]. It is also used as an adulterant of sage[
The leaves are used as an ingredient in minestrella soup, a complex blend of wild vegetables eaten in northwest Tuscany, Italy[
Seed - sow early to mid spring in a greenhouse[
]. Germination usually takes place within 2 weeks. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in early summer. In areas where the plant is towards the limits of its hardiness, it is best to grow the plants on in a greenhouse for their first winter and plant them out in late spring of the following year.
Cuttings of half-ripe wood succeed at almost any time in the growing season[