I've gotton very mixed messages regarding sage. One resourse says that the sage used for smuging, purifcation, ect., is not the same sage you'd use for cooking (Salvia officinalis). Another says their the same herb. Could someone help me please? Thank you in advance.
There are MANY kinds of sage, the four most common are common sage, white sage, golden sage, and dalmation sage. Commonly white sage is used for purification, and common sage is used for cooking, but you can use any form of sage for both. Dalmation sage is good for reducing inflamation, and golden sage is closer to mint in flavor, it's considered to be the bridge between the sages and mints, since sages are a part of the mint family.