(Salvia officinalis), aromatic perennial herb of the family Lamiaceae (Labiatae) native to the Mediterranean region, cultivated for its leaves, which are used fresh or dried as a flavouring in many foods, particularly in stuffings for poultry and pork and in sausages. The bushes grow about 2 feet (60 cm) tall and have rough or wrinkled and downy, gray-green or whitish green oval leaves, and flowers are coloured according to the variety: purple, pink, white, or red. Sage has slightly stimulating properties; tea brewed from its leaves has been used as a spring tonic for centuries. In medieval Europe sage was thought to strengthen the memory and promote wisdom. The essential-oil (essential oil) content of sage varies up to about 2.5 percent; the principal components are thujone and borneol.