Sage is also called garden sage or common sage. The botanical name is Salvia officinalis and it is from the plant family Lamiaceae, the mint family. This family includes basil, hyssop, lavender, marjoram, mint, oregano, rosemary, savory and thyme as well. Sage is available as cut and sifted leaves, rubbed, or ground.
Worldwide, this herb may be best known for its use in sausage and cheese. Thinking about sage may also stir up thoughts of Thanksgiving for Americans, as it is popularly added to the bird stuffing on this holiday.
It has a yellow or greenish yellow colored volatile oil. 1.5 to 3 percent volatile oil can be gathered from the leaves when fresh, and even more can be collected when the plant is dried. Cineol, borneol, and alpha- and beta- thujone are the main components of the essential oil.
There are some other common names for sage which include Dalmation sage, English sage, and true sage. Here are some other names for the herb in different tongues: maryameya (Arabic), shao wei cao (Mandarin), sauge (French), salbei (German), bhuli tulsi (Hindi), seji (Japanese), salva (Portuguese), shalfej (Russian) and salvia (Spanish).