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SALVIA
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Salvia is the generic name for sage and encompasses about 700 herbaceous, shrublike species of plants belonging to the mint family, Labiatae. The genus includes several ornamental, culinary, and medicinal species of herbs. The stem of these plants is squarish, and the leaves grow opposite to each other along a branch.
The common sage, S. officinalis, native to the Mediterranean region, is grown commercially and in home gardens for its rough-textured, woolly leaves. These aromatic leaves, either fresh or dried, are used to flavor such meats as pork and sausage, cheese, and poultry seasoning. An essential oil made from the leaves is used to flavor food, beverages, and perfumes. Sage tea has long been believed to be a spring tonic, increasing circulation, improving memory, and promoting longevity. Another medicinal herb, known as clary, S. sclarea, produces broad leaves and lilac-colored flowers. In past centuries it was used in eyewashes to reduce inflammation.
An ornamental salvia from Brazil, scarlet sage, S. splendens, is often grown in flower gardens and borders for its vivid scarlet blooms, which are arranged in spikes. These flowers appear from early summer to fall. Two other ornamental salvias are S. farinacea, which has deep violet blue flowers and is grown as bedding, and gentian sage, S. patens, with bright blue flowers and arrow-shaped leaves.
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