stout Mediterranean sage with white or pink or violet flowers; yields oil used as a flavoring and in perfumery
fresh leaves used in omelets and fritters and with lamb
of the grey-green color of sage leaves
aromatic herb of southern Europe; cultivated in Great Britain as a potherb and widely as an ornamental
aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc
of the grey-green color of sage leaves
any of various plants of the genus Salvia; a cosmopolitan herb
