Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is native to the Mediterranean region.
It is much cultivated as a kitchen and medicinal herb, and, according to certain sources, grows in every field. Common sage is also grown in parts of Europe, especially the Balkans for distillation of the essential oil, though other species, such as Salvia triloba may also be harvested and distilled with it. It is also called Garden sage, Kitchen sage, and Dalmatian sage. As a herb, sage is considered to have a slight peppery flavour. In Western cooking, it is used for flavouring fatty meats (especially as a marinade), cheeses (Sage Derby), and some drinks.