Sal'via officina'lis, (Garden, Meadow) Sage.--The dried leaves, U.S.P. 1840-1900; S. Europe, warm stony places; cultivated universally. Perennial; stem semi-shrubby, .6 M. (2 degrees) high, quadrangular, gray-pubescent, branched; flowers, cymes, blue with white and purple, on woolly stalks, calyx tubular, 2-lipped, upper with 3, lower with 2 acute teeth; corolla tubular, bilabiate, lower in 3-rounded lobes, central one largest; fruit 4 achenes; seed solitary. Leaves ovate-oblong, 3-7.5 Cm. (1 1/5-3') long, apex subacute, base subcordate, crenulate, thick, grayish-green, reticulate-veined, pubescent, petiolate; odor aromatic; taste aromatic, bitter, astringent; should be collected when flowering and dried carefully; solvents: diluted alcohol, boiling water; contains volatile oil .5-2 p.c., resin, tannin, bitter principle (similar to amaroid marrubiin), gum. Stimulant, tonic, astringent, vulnerary, condiment; dyspepsia, colliquative sweats, seasoning fat fowl, pork; infusion (externally) -- ulcers of mouth, throat, indurated sores, nasal catarrh, suppression of mammary secretion; gargle may be sweetened (sugar, honey) and have added vinegar, alum, borax, potassium chlorate, etc.; ancients valued it highly. Dose, gr. 15-60 (1-4 Gm.); fluidextract, mxv-60 (1-4 cc.); infusion, 5 p.c., 3j-2 (30-60 cc.); water (Aqua Salviae), distil 1 part with water 10; gargle. S. praten'sis, S. Europe; S. lyra'ta, N. America, slightly aromatic, and S. polysta'chya, Chia-seed, Mexico, are aromatic and bitter, all being used interchangeably; infusions of either produce (hot) or check (cold) excessive sweating.