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[Zenia]

Salviaofficinalis, the common sage or sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. The common name "sage" is also used for closely related species and cultivars.

Salvia officinalis has numerous common names. Some of the best-known are sage, common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated forms include purple sage and red sage. The specific epithet officinalis refers to plants with a well-established medicinal or culinary value.[2]

The plant had a high reputation throughout the Middle Ages, with many sayings referring to its healing properties and value.[9] It was sometimes called S. salvatrix (sage the savior). Dioscorides, Pliny, and Galen all recommended sage as a diuretic, hemostatic, emmenagogue, and tonic.[8] Le Menagier de Paris, in addition to recommending cold sage soup and sage sauce for poultry, recommends infusion of sage for washing hands at table.[10] John Gerard's Herball (1597) states that sage "is singularly good for the head and brain, it quickeneth the senses and memory, strengtheneth the sinews, restoreth health to those that have the palsy, and taketh away shakey trembling of the members."[11] Gervase Markham's The English Huswife (1615) gives a recipe for a tooth-powder of sage and salt.[12] It appears in recipes for Four Thieves Vinegar, a blend of herbs which was supposed to ward off the plague. In past centuries, it was also used for hair care, insect bites and wasp stings, nervous conditions, mental conditions, oral preparations for inflammation of the mouth, tongue and throat, and also to reduce fevers.[8]

In Britain, sage has for generations been listed as one of the essential herbs, along with parsley, rosemary, and thyme (as in the folk song "Scarborough Fair"). It has a savory, slightly peppery flavor. Sage appears in the 14th and 15th centuries in a "Cold Sage Sauce", known in French, English and Lombard cuisine, probably traceable to its appearance in Le Viandier de Taillevent.[13] It appears in many European cuisines, notably Italian, Balkan and Middle Eastern cookery. In Italian cuisine, it is an essential condiment for saltimbocca and other dishes, favored with fish. In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day, and for Sunday roast dinners. Other dishes include pork casserole, Sage Derby cheese and Lincolnshire sausages. Despite the common use of traditional and available herbs in French cuisine, sage never found favor there.

Common sage is grown in parts of Europe for distillation of an essential oil, although other species such as Salvia fruticosa may also be harvested and distilled with it.[citation needed]

Extracts of Salvia officinalis and S. lavandulaefolia are under preliminary research for their potential effects on human brain function.[14][15] The thujone present in Salvia extracts may be neurotoxic.[15]

In favourable conditions in the garden, S. officinalis can grow to a substantial size (1 square metre or more), but a number of cultivars are more compact. As such they are valued as small ornamental flowering shrubs, rather than for their herbal properties. Some provide low ground cover, especially in sunny dry environments. Like many herbs they can be killed by a cold wet winter, especially if the soil is not well drained. But they are easily propagated from summer cuttings, and some cultivars are produced from seeds.

The greater sage-grouse is a large grouse with a chunky, round body, small head and long tail. Males change shape dramatically when they display, becoming an almost spherical shape, as they puff up their chest, droop their wings and fan their tail into a starburst.

Females make bowl-shaped nests scraped into the soft soil. They line them with leaves, grasses and forbs, small twigs, and feathers that the female plucks from her breast. Nests tend to have at least two directions that are not heavily vegetated, which presumably function as possible escape routes for incubating females.

Sage-grouse are mottled gray-brown with a black belly. Males have a black head and throat. The breast has a fluffy white ruff that, during displays, surrounds a pair of inflatable, yellow air sacs. Females have a dusky cheek patch emphasized by white markings behind the eye.

The greater sage-grouse breeds in western United States, with their range covering portions of Oregon, California, Nevada, Idaho, Utah, Colorado, Wyoming and Montana. They may be residents throughout the year or migrate seasonally. Movements vary dramatically because of differences associated with several factors, including seasonal habitat quality and weather.

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