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Salvia species are used as food plants by the larvae of some Lepidoptera (butterfly and moth) species including the bucculatricid leaf-miner Bucculatrix taeniola which feeds exclusively on the genus and the Coleophora case-bearers C. aegyptiacae, C. salviella (both feed exclusively on Salvia aegyptiaca), C. ornatipennella and C. virgatella ...
Salvia officinalis, 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 also has a long tradition of use in various Muslim rituals—for newborn children, at weddings, in funerals, and burnt as incense. [11] A cross between S. fruticosa and Salvia officinalis developed in the middle east is called "silver leaf sage" or Salvia" Newe Ya'ar'", and is used in cooking. [12] [13]
Chia (or chian or chien) has mostly been identified as Salvia hispanica L. Other plants referred to as "chia" include "golden chia" (Salvia columbariae). The seeds of Salvia columbariae are also used for food. Seed yield varies depending on cultivars, mode of cultivation, and growing conditions by geographic region.
Rosemary leaves are used as a flavoring in foods, [7] such as stuffing and roasted lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves.
Salvia divinorum (Latin: sage of the diviners; also called ska maría pastora, seer's sage, yerba de la pastora, magic mint or simply salvia) is a species of plant in the sage genus Salvia, known for its transient psychoactive properties when its leaves, or extracts made from the leaves, are administered by smoking, chewing, or drinking (as a ...
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.
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, native to central and southern Mexico and Guatemala. [2]