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Salvia sonomensis, as suggested by its common name "creeping sage", is a mat-forming subshrub with stems growing up to about 30 cm (12 in) tall, with 15 cm (5.9 in) inflorescences that stand above the foliage. The species is highly variable in leaf shape and size and in flower color.
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Salvia viridis is cultivated as an ornamental plant, planted in gardens. The flowers last well as cut flowers or dried flowers. The plant prefers friable soil, good drainage, moderate water, and three-quarters to a full day of sunlight. In the UK, seed can be sown in late March in a greenhouse or directly into the border after the last frost. [1]
There is a rapid cold hardening capacity found within certain insects that suggests not all insects can survive a long period of overwintering. Non-diapausing insects can sustain brief temperature shocks but often have a limit to what they can handle before the body can no longer produce enough cryoprotective components. The common fruit fly
Salvia farinacea, the mealycup sage, [1] or mealy sage, [2] is a herbaceous perennial native to Nuevo León, Mexico and parts of the United States including Texas and Oklahoma. [3] Violet-blue spikes rest on a compact plant of typically narrow salvia-like leaves; however, the shiny leaves are what set this species apart from most other Salvia ...
Salvia hispanica, one of several related species commonly known as chia (/ ˈ tʃ iː ə /), is a species of flowering plant in the mint family, Lamiaceae. It is native to central and southern Mexico and Guatemala .
Salvia leucantha, the Mexican bush sage, is a herbaceous perennial plant that is native to subtropical and tropical conifer forests in central and eastern Mexico. The flowers are usually white, emerging from coloured bracts. It is not frost hardy, but is often grown in warmer latitudes for its prominent arching velvety blue or purple ...
Salvia apiana is widely used by Native American peoples on the Pacific coast of the United States. The seed is a traditional flavouring in pinole , a staple food made from maize . The Cahuilla people have traditionally harvested large quantities of the seed, then mixed it with wheat flour and sugar to make gruel and biscuits.