Salvia comes from the Latin word salvare, which means to save. It has an ancient history of use in folk remedies -- including teas -- and in food preparation. The species most familiar to Western cooks are the European sages Salvia officinalis, which comes in many varieties, and Salvia fruticosa. Our blog details a number of S. officinalis choices as well as fragrant, tasty species from Africa, Central and South America and other parts of the world. We've selected all of them for their attractive appearance as well as flavor, so our Culinary Sage articles discuss how to use them in landscaping as well as in the kitchen. Our articles also offer links to delicious recipes and research concerning the healthfulness of sage.