Salvia is the largest genus of plants in the mint family, Lamiaceae, with approximately 700-900 species of shrubs, herbaceous perennials, and annuals. It is one of several genera commonly referred to as sage. When used without modifiers, sage generally refers to Salvia officinalis ("common sage"); however, it is used with modifiers to refer to any member of the genus. The ornamental species are commonly referred to by their genus name Salvia.
Food features: Perennial herbs, roots hypertrophy, outside red. Stem 40-80 cm high, with long soft hair. Leaves often odd pinnate; leaflets 1-3 pairs, ovate or elliptic ovate, hairy on both sides. Inflorescence up to round 6 of flowers, composed of terminal or axillary false racemes, dense hairs or villous; bracts lanceolate, calyx purple, with 11 veins, about 11 mm, glandular outside, 2 lip, upper lip broad triangle, the top. 3 aggregate small tip, lower lip with 2 teeth, triangular or nearly semicircular; Corolla blue-purple, 2-2.7 cm long, tube hairy ring, sickle-shaped upper lip, lower lip shorter than the upper lip, 3 split, middle lobe largest; stamens with students lip base. Small nuts black, oval-shaped. Flowering April to June; fruiting July to August.
Place of origin: The genus is distributed throughout the Old World and the Americas, with three distinct regions of population: Central and South America (approx. 500 species); central Asia/Mediterranean (250 species); eastern Asia (90 species).
Nutrition: The main root with fat-soluble diterpenoid acid composition and water-soluble components, also contain flavonoids, triterpenes, sterols and other components.
Dietotherapy function: Labiatae herb Salvia roots and rhizomes. Produced in the Jiangsu, Anhui, Hebei, Sichuan and other places. Spring and autumn excavation, wash, dry. Section, paragraph, students with or Jiuchao use.