Below is a list of all known varieties for Sage. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Berggarten Sage | A cultivar of common sage with large, oval, silvery-green leaves and a classic, savory, "sage" flavor. |
| Berggarten Sage | A culinary cultivar of common sage with very large, broad, silver-grey leaves and the same classic, robust flavor. |
| Broadleaf Sage (Common Sage) | The standard culinary sage (Salvia officinalis) with long, grey-green, pebbly leaves. Has a strong, piney, and earthy-camphor flavor. |
| Broadleaf Sage (Common) | The "classic" "culinary" "sage" (*Salvia officinalis*) "with" "wide, gray-green," "fuzzy" "leaves." "Strong, earthy," "piney," "and" "savory" "flavor." |
| Clary Sage | A species (Salvia sclarea) whose leaves are sometimes used in cooking, but is more famous for its essential oil, used in perfumery and as a flavoring for vermouth. |
| Extrakta Sage | A culinary cultivar specifically bred for high essential oil content, resulting in superior flavor retention when dried. |
| Golden Sage | A cultivar of sage with leaves variegated with a golden-yellow color. Milder in flavor, used for color and in lighter dishes. |
| Greek Sage | A different species (Salvia fruticosa) common in the Mediterranean, with a strong, camphor-like aroma. Often used for herbal teas. |
| Ground Sage (Powder) | Dried sage leaves that have been ground into a fine, uniform powder. More potent by volume than rubbed sage. |
| Pineapple Sage | A different species (Salvia elegans) whose leaves have a potent, sweet pineapple aroma. Used in drinks and fruit salads. |
| Pineapple Sage | A "different" "species" (*Salvia elegans*) "with" "a" "strong, "sweet," "fruity" "pineapple" "aroma." "Leaves" "and" "red" "flowers" "are" "used" "in" "desserts" "and" "teas." |
| Purple Sage | A "cultivar" "with" "deep, purple-hued" "leaves." "Flavor" "is" "identical" "to" "common sage," "used" "for" "color." |
| Purple Sage | A variety with attractive deep purple leaves when young. The flavor is similar to common sage but slightly more pungent. |
| Rubbed Sage (Dried) | Dried sage leaves that have been "rubbed" (crumbled) into a fine, fluffy, moss-like powder. The standard spice for poultry stuffing. |
| Sage (Dried Leaf, Whole) | The whole, dried, velvety leaf; often used in Thanksgiving poultry cavity stuffing or slow-cooked roasts. |
| Sage (Ground) | Dried sage leaves ground into a fine powder. More potent than rubbed sage and used in sausage making and spice blends. |
| Sage (Micro) | Microgreen form, used for small, potent garnishes; retains the velvety texture of the mature leaf. |
| Sage (Rubbed) | Dried sage leaves that have been rubbed through a screen, creating a light, fluffy, and uniform powder. The classic for poultry stuffing. |
| Sage Flowers | Sage Flowers is derived from Sage. |
| Tenuior Sage | A small-leaved, bushy variety of common sage known for its intense aroma. |
| Tricolor Sage | A "variegated" "cultivar" "with" "green, white," "and" "pink/purple" "splashed" "leaves." "Milder" "flavor, " "primarily" "ornamental." |
| Tricolor Sage (Icterina Variegated) | A highly decorative cultivar combining green, white, and purple coloration, often used as a garnish. |
| White Sage | A "species" (*Salvia apiana*) "from" "California." "Has" "a" "strong, pungent," "camphor-like" "scent." "Used" "as" "a" "traditional" "incense" (smudge) "and" "sparingly" "as" "a" "seasoning." |