Sage is the name of more than 750 species of herbs and shrubs. The common sage, also called garden sage, is known for its strong odor and bitter-tasting leaves and stems. It is an important herb for cooking, especially in Europe and North America.
The common sage has white, woolly stems that grow to 2 feet (61 centimeters) tall. The grayish-green leaves have a rough, pebbled texture. The flowers grow in circular clusters at the tips of the stems and may be violet-blue, pink, or white. The common sage grows wild in the Mediterranean region and is raised commercially along the Pacific Northwest coast of the United States. People also grow this plant in their gardens.
Cooks use the leaves of the common sage for seasoning cheeses, dressings for meat, sauces, and sausages. The plant also is brewed to make tea. The white sage has blossoms rich in nectar that bees use to make honey (see Honey ).
