Salvia lavandulifolia is native to the Mediterranean regions, particularly in Spain and the southern part of France. It grows wild in these areas but is also cultivated in other regions with similar climates.
Salvia lavandulifolia is an evergreen perennial plant that can reach a height of 30-60 cm. It has a bushy growth habit with erect, branched stems. The leaves are narrow, linear or lanceolate, and have a grayish-green color, resembling those of lavender, which is reflected in the specific name "lavandulifolia." The surface of the leaves is covered with fine hairs, giving them a velvety texture.
Flowering occurs in spring and early summer. The flowers are blue-lavender or violet, arranged in terminal spikes. Each flower is bilabiate, with a helmet-shaped upper lip and a trilobate lower lip. The fruits are small achenes that contain the plant's seeds.
Salvia lavandulifolia prefers well-drained, sandy, or calcareous soils with full sun exposure. It thrives in the warm, dry climates typical of Mediterranean regions but can tolerate cold temperatures down to about -10°C. It is a drought-resistant plant that requires little care once established.
Salvia lavandulifolia is valued not only for its ornamental appeal but also for its aromatic and medicinal properties. The leaves contain essential oils with antioxidant, antimicrobial, and anti-inflammatory properties. It is often used in cooking as an herb to flavor meats, fish, and vegetables. Additionally, extracts of Salvia lavandulifolia are employed in phytotherapy to improve memory and reduce symptoms of anxiety and depression. The plant is also attractive to pollinators, such as bees and butterflies, contributing to garden biodiversity.
