Open Access

REVIEW

Economic Botany of Salvia officinalis L. with Emphasis on Essential Oil

Ioana Crișan^*

Department of Plant Cultivation—Botany, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine from Cluj-Napoca, Cluj-Napoca, Romania

* Corresponding Author: Ioana Crișan. Email:

(This article belongs to the Special Issue: The Biological Activity of Essential Oils, Volume II)

Phyton-International Journal of Experimental Botany 2026, 95(5), 3 https://doi.org/10.32604/phyton.2026.078817

Received 08 January 2026; Accepted 09 March 2026; Issue published 27 May 2026

Abstract

Salvia officinalis (Lamiaceae), commonly called garden sage or Dalmatian sage, is an aromatic species native to the Mediterranean Basin and one of the oldest medicinal herbs. Culinary importance is well attested historically and has continued relevance for contemporary regional gastronomy, particularly in Europe. Traditionally, it has been used for medicinal infusions, to flavor or preserve meat, and in the production of cheese specialties. Today, it is recognized for its commercial and industrial value. This work aims to provide an up-to-date look at the economic botany of this species, with special reference to the essential oil (EO) properties and its modern uses. The EO is produced by glandular trichomes that cover the plant and is rich in active compounds. The composition is dominated by oxygenated monoterpenes. Composition is variable depending on several natural or technological factors. The core EO profile is defined by major components such as α- and β-thujone, camphor, and 1,8-cineole in different proportions according to chemotype. Out of these, thujone is subject to limits due to safety concerns that must be considered across EO applications. Bioactivities such as antimicrobial, antioxidant, pharmacological potential, and pesticidal activity are well documented and fundamental to its diverse modern uses. EO finds wide applications in the food and beverage industry, as an animal feed additive and in several non-food uses. Flavoring, functional beverages, preservation of foodstuffs, and cosmetics remain the main destinations of use for EO and the most intensive areas of research. Novel findings explore the synergistic effect of S. officinalis EO with other EOs and optimized extraction and delivery systems. Traditional uses and current applications highlight the relevance of this species across historical and modern contexts.

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