Sage, Broadleaf (Salvia officinalis)

Sage, Broadleaf (Salvia officinalis) is a variety of the perennial herb sage (Salvia officinalis). It is a member of the Lamiaceae family and is widely cultivated and utilized for culinary, medicinal, and ornamental purposes. Broadleaf sage shares many characteristics with its counterpart, Italian sage, but it is known for its larger and wider leaves. The leaves are gray-green in color, velvety, and have a slightly textured surface. They possess a strong, aromatic fragrance and a slightly bitter, savory flavor. In culinary applications, broadleaf sage is highly prized for its distinctive taste and aroma. It is commonly used in cooking to flavor a variety of dishes. The leaves can be used fresh or dried and are often added to stuffings, meat dishes, sausages, soups, and sauces. Broadleaf sage pairs well with poultry, pork, game meats, and roasted vegetables, enhancing their flavors with its robust and earthy profile. Medicinally, sage has a long history of traditional use. It is believe