No, cooking sage and Salvia farinacea are not the same thing. Cooking sage, or Salvia officinalis, is a culinary herb commonly used for flavoring dishes. Salvia farinacea, on the other hand, is an ornamental plant known for its attractive blue flowers and is not typically used for culinary purposes. While both belong to the Salvia genus, they serve different functions in gardening and cooking.
The scientific or taxonomic name would be Salvia farinacea.
The scientific or taxonomic name would be Salvia farinacea.
The common name for salvia is sage. It refers to various species of the Salvia genus, many of which are used for culinary or medicinal purposes. The most well-known culinary sage is Salvia officinalis, often used in cooking for its aromatic leaves. Additionally, some species, like Salvia divinorum, have psychoactive properties and are used for other purposes.
No, sage and clary sage are not the same, though they are related. Common sage, or Salvia officinalis, is often used in cooking and traditional medicine, while clary sage, or Salvia sclarea, is primarily known for its aromatic properties and is used in essential oils. They have different flavors, scents, and uses, with clary sage having a more floral and herbal aroma.
They are related plants but not the same. Diviners sage contains a k-opioid receptor agonist that other sage and mint plants mostly lack. OTOH, the blend of sage plants bred for and used to make 'cooking sage' are far better for flavor.
sage salvia
"Sage" in English means salvia in Italian.
pocco salvia
salvia
Salvia divinorum, also known as Diviner's Sage, María Pastora, Sage of the Seers, or simply by the genus name, Salvia. It contains a opoid called salvinorin A.http://www.answers.com/topic/salvinorin-a
salvia in hindi
"Little sage" in English is poca salvia in Italian.