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Salvia officianalis, as the Latin name implies, is the original aromatic foliage used for centuries to flavour stuffing, meats and even make sage tea. of course, nothing says stuffing like good old Garden Sage.
Scientific Name (Species, Family): Salvia officinalis, Lamiaceae. Common name (s): Sage. Type of reproductive material: Seed. Weight of 100 seeds: 1.016 g / 0.035 oz. Plant life cycle: Perennial (in nature), Annual (as a crop) Plant Part commercially exploited: Leaves.
Salvia officinalis, the common sage or sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region , though it has been naturalized in many places throughout the world.
Common sage (Salvia officinalis) is the standard culinary sage. It forms a mound of aromatic, downy, olive-green leaves and produces attractive mauve flowers in early to mid-summer. It is hardy and evergreen, so keeps its leaves all year round, and can grow to up to 1m (3ft) tall and wide.
A staple of the herb garden. Wide variety of culinary uses. Dusty green leaves are used in dressing, sauces, salted herbs, sausage, and tea. Makes a good base for dried floral wreaths. Medicinal: Leaves are used as digestive and nerve tonics. Also known as garden sage. Perennial in Zones 4–8.
Perennial salvias (aka sage) are heat-loving, deer-resistant plants that thrive from midsummer through fall. The bees, butterflies, and hummingbirds can’t resist them! Learn how to grow, cut back, and care for salvia flowers.
SALVIA officinalis. Grey-green shrubby plant with oval leaves and mauve flowers. Classic culinary herb for flavouring meat, omelettes, cheese and bean dishes. Also used as tea. € 0,28 excl. VAT. Tier prices. Buy 25 gram for.
