| Salvia officinalis is the most commonly used sage for culinary purposes as far as I know. There are a few cultivars with different coloured leaves such as'Purpurascens', purple sage, 'Icterina' gold sage, and 'Tricolor'. I've given a link to a list of culinary sages: it's a US site and I don't know whether they are all available here, but certainly the ones that I mentioned are. |
Here is a link that might be useful: culinary sages
