Sage

Common sage, Salvia officinalis, is a perennial evergreen subshrub in the mint family Lamiaceae, with woody stems, grayish leaves and blue to purplish flowers, growing to about 60 centimeters with oblong leaves up to 65 millimeters long. It is native to the Mediterranean region but has been naturalized worldwide, and it has a long history of culinary use, with the Romans calling it the holy herb and using it in religious rituals as well as to treat snakebites and as a diuretic. In British cuisine sage is considered essential alongside parsley, rosemary and thyme, and it features in Italian saltimbocca and British sage and onion stuffing for poultry, pairing well with autumn vegetables such as pumpkin and butternut squash, and lending a savory, slightly peppery flavor. The plant is also cultivated for essential oil distillation.