Salvia officinalis (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. It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. The common name “sage” is also used for a number of related and unrelated species.
Sage appears in the 14th and 15th centuries in a “Cold Sage Sauce”, known in French, English and Lombard cuisine, probably traceable to its appearance in Le Viandier de Taillevent. It appears in many European cuisines, notably Italian, Balkan and Middle Eastern cookery.
In Italian cuisine, it is an essential condiment for saltimbocca and other dishes, favored with fish. In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day, and for Sunday roast dinners.
Other dishes include pork casserole, Sage Derby cheese and Lincolnshire sausages.
Medicinal uses :
Some research has suggested certain extracts of salvia officinalis may have positive effects on human brain function, but due to significant methodological problems, no firm conclusions can be drawn. The thujone present in Salvia extracts may be neurotoxic.
Spicy and bitter.
Other names :
Garden sage, common sage, or culinary sage.