General Description/History

• There are a number of sage species, but S. officinalis is most commonly used as a herb
• Native to southern Europe and the Mediterranean
• Also called Common, Garden or Kitchen Sage
• Sold as dried or fresh leaves
• Leaves are green, stalked and borne opposite each other, oblong to lance-shaped and have a leathery texture. Leaves are covered in a fine down.
• Has a slightly peppery taste
• Used in cooking, especially in a marinade to flavour meats
• Available: all year

Season: Summer,Autumn,Winter,Spring

Botanical Name: Salvia officinalis (Lamiaceae)

Alternative Names: 

Availablity: January,February,March,April,May,June,July,August,September,October,November,December

Growing Areas: