Softly hairy annual herb to about 20 cm tall. Leaves to about 3 cm long, 0.5 cm wide, linear to narrowly lanceolate, blunt-tipped, stalked. Flowers 2-5 together, with long bracts. Calyx teeth slightly unequal. Corolla about 7 mm long, white or pink; autumn. Uses As a condiment, the leaves used either fresh or dried (often in mixed herbs).

SE Europe

Generally added to less easily digested foods such as cucumber, Brussels sprouts, broad beans, cabbage, turnips and parsnips.

Source: Garnett, L.; Ellis, G.; Spencer, R.; Templeton, S. (2002). Salvia. In: Spencer, R.. Horticultural Flora of South-eastern Australia. Volume 4. Flowering plants. Dicotyledons. Part 3. The identification of garden and cultivated plants. University of New South Wales Press.