Lat. Salvia officinalis
hrv. Kadulja

Sage, also called garden sage or culinary sage, is a fragrant perennial shrub with silver green leaves, sometimes reaching a height of 60 centimeters. 

History and Origin

The plant, native to southern Europe and the Mediterranean region, has naturalized many warmer temperate climates, including North America. It is quite simple to grow and can commonly be found in dry banks and rocky soil.

Sage has a rich history of use throughout the ages both for culinary and medicinal purposes. From its ancient Egyptian roots, where it has been used as a fertility aid, to the Celtic belief that it increases wisdom, sage has been one of the most sought-after and appreciated herbs for thousands of years.


Today, as a medicinal herb, it is used to lower cholesterol, rebuild vitality and strength that has been lost during an illness. It is also often used as a tonic for the liver, and is an excellent source of fiber, calcium, magnesium, iron and B vitamins such as folic acid and riboflavin.