Annual Clary

Salvia viridis is an elegant annual grown primarily for its showy, coloured bracts in shades of purple, pink, and white rather than its small, inconspicuous flowers. Native to the Mediterranean, it grows erect to 30–50 cm and blooms continuously until hard frost. It thrives in full sun to partial shade and tolerates relatively poor soils. Both fresh-cut and dried, the stems retain their colour exceptionally well.

Growing

Start seeds indoors 6 weeks before nights stay reliably above 5 °C, sowing at a depth of 0.2 cm — seeds need some light to germinate, so press them just barely into the surface of moist compost. Maintain the growing medium at 20 °C; germination occurs in 7–14 days. Alternatively, direct-sow outdoors once the soil reaches 20 °C. Space transplants or thin seedlings to 20 cm apart. Pinching the growing tip early encourages a bushier, more branched habit.

Care

Water moderately; broksalvia tolerates short dry spells but flowers best with consistent moisture. Feed sparingly — excess nitrogen promotes leafy growth at the expense of the ornamental bracts. No staking is needed for the naturally upright stems unless grown in a very exposed, windy position. Deadhead spent stems to prolong the display, or leave them for self-seeding.

Harvest

Cut stems when the bracts are fully coloured and open, before the small flowers below them have fully faded. Harvest in the morning when stems are turgid. For drying, cut just before peak colour and hang upside down in small bunches in a warm, airy space.

In the kitchen

Bracts are edible and can be used as a garnish in salads, on dessert plates, or floated in drinks for a striking visual effect. The dried stems are primarily ornamental but can be incorporated into herbal wreaths and arrangements.

Storing

Fresh-cut stems last 7–10 days in clean water changed every two days. Dried bunches retain colour for 12 months or more when stored away from direct light in a dry room. Do not refrigerate dried stems.