Salvia officinalis L.

Herbs perennial. Stems erect, woody at base, minutely white tomentose, much branched. Petiole 0-3 cm; leaf blade oblong to elliptic or ovate, 1-8 × 0.6-3.5 cm, papery, finely corrugate, minutely white tomentose, base rounded or subtruncate, margin crenulate, apex acute to mucronate, rarely acute. Verticillasters 2-18-flowered, in terminal racemes 4-18 cm; upper bracts broadly ovate, apex acuminate. Pedicel ca. 3 mm. Calyx campanulate, 1-1.1 cm in flower, dilated to 1.5 cm in fruit, minutely tomentose on veins and margin, sparsely golden yellow glandular, ± tinged purple, 2-lipped to ca. 1/2 its length; upper lip shallowly 3-toothed, teeth subulate; lower teeth triangular, apex acuminate. Corolla purple or blue, 1.8-1.9 cm, minutely tomentose; tube imperfectly pilose annulate inside, straight, ca. 9 mm; upper lip straight, obovoid, ca. 6 × 5.5 mm; lower lip ca. 1 × 1 cm. Filaments ca. 5 mm; connectives ca. 3 mm, arms equal. Nutlets dark brown, subglobose, ca. 2.5 mm in diam. Fl. Apr-Jun.

It is a temperate plant. It grows in the tropical highlands and up to 2600 m altitude. It does best in alkaline or lime rich soils. In Argentina it grows below 500 m above sea level. It suits hardiness zones 5-10. In Hobart Botanical gardens.

The leaves are used as a flavouring. They are often used to flavour meat. They are used in omelettes, vegetables, salads, sauces and soups. They are also pickled. They are also used to flavour cheese. Young leaves and flowers are eaten raw or boiled, pickled or in sandwiches. The fresh or dried leaves are used for tea. Sage extract and oil are used to flavour ice cream, candy and baked goods. CAUTION: It could be poisonous in large amounts due to thujone a nerve toxin.

Plants can be grown by seeds, cuttings or division of an established plant. Plants become woody after a few years so should be replanted about each 3 years. Plants can be grown by layering where a long stem is bent down into the soil until roots have formed. It is then cut off and planted.