Sage Seeds ~ Salvia officinalis Seeds ~ Herbs

Salvia officinalis Seeds

 Sage, Common sage, Garden sage, Kitchen sage, Culinary sage, Dalmatian sage, Purple sage, Broadleaf sage & Red sage

Salvia officinalis commonly known as Sage, Common sage, Garden sage, Kitchen sage, Culinary sage, Dalmatian sage, Purple sage, Broadleaf sage & Red sage is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is native to the Mediterranean region and commonly grown as a kitchen and medicinal herb or as an ornamental garden plant. The word sage or derived names are also used for a number of related and non related species. Common sage is also grown in parts of Europe, especially the Balkans for distillation of an essential oil, though other species, such as Salvia fruticosa may also be harvested and distilled with it.

As a herb, sage is considered to have a slight peppery flavour. In Western cooking, it is used for flavouring fatty meats, cheeses and some drinks. In the United States, Britain and Flanders, sage is used with onion for poultry or pork stuffing and also in sauces. In French cuisine, sage is used for cooking white meat and in vegetable soups. Germans often use it in sausage dishes, and sage forms the dominant flavouring in the English Lincolnshire sausage. Sage is also common in Italian cooking. Sage is sautéd in olive oil and butter until crisp, then plain or stuffed pasta is added. In the Balkans and the Middle East, it is used when roasting mutton. Caution is indicated when used in conjunction with central nervous system stimulants or depressants.