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Salvia officinalis, or common sage, is a member of the mint family. While native to the Mediterranean region, its use as a culinary herb has led to its widespread cultivation, and from there it has become naturalised in many regions. While the original species has grey-green leaves with short hairs on the underside and (usually) lavender flowers, it has many cultivars with variations in flower colour and/or variegated leaves. It is drought tolerant and evergreen, with woody stems.
It is considered one of the four “essential” herbs in Britain, and the original species has a savory, peppary flavour. Sage and onion stuffing is often partnered with chicken as part of a traditional Sunday roast. However, there are many cultivars with different smells and tastes, often mimicking fruits (I have at least 4 different types in my garden). It has been feted as a medicinal herb for centuries, as a treatment for everything for snakebites to fertility. The Romans referred to it as the “holy herb”, while in the Middle Ages it was known as S. salvatrix, or sage the saviour.
