This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Sclar'ee. Scharlei.
No. 512. - The leaves of this plant are sometimes used for flavoring certain soups. They impart a strong peculiar flavor, agreeable to some but unpleasant to most persons. It has some of the properties of common sage, and is occasionally sold and used as a substitute for it. It is rarely cultivated.
 
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