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Scientific name

Salvia officinalis

Plant Characteristics

It is an aromatic plant approximately 60 cm tall having erect stems, covered with short hairs and leaves that are greyish green, aromatic, elliptical, velvety on both sides and which give off a strong pungent aroma of camphor.


The fresh leaves are used to flavour various products such as sausages or cheese, and when cooking any kind of vegetables with some sage leaves in the cooking water, gaining digestibility, it is widely used for cooking liver, eels and stuffings for geese and pork, and it is also served as a tea.