Salvia canariensis (Salvia canariensis)!
Called 'sàvia de Canaria'; tomentose leaves and purplish-pink flowers.
Want to know more? Here are some interesting facts:
Inedible; used for aromatic and ornamental oils. Salvia canariensis is not suitable for cooking and, unlike other species such as Salvia officinalis, its main use is ornamental or in perfumes. The aroma of common sage, on the other hand, is versatile and is used to flavour fatty meats, stuffing and sage butter, or to prepare herbal teas. Harvest time: The best time to harvest sage, including Salvia canariensis , in Sicily is from May to August for fresh leaves and flowers. For drying, harvests can be made in May before flowering and again in October, with optimum quality of the essential oil if harvested in full bloom. Harvesting periods Summer harvest: May to August, when the leaves are rich in aroma. Salvia canariensis flowers during this period (May-August). Harvesting for drying: Spring: May, before the plant flowers, to collect the leaves for drying. Autumn: October, for a second harvest, especially for drying. Harvesting for distillation: During full flowering to obtain the maximum amount of essential oil.
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