This may be a dumb question.... There are several botanicals referred to as "sage" that may be used as an herb. See for example http://www.emmitsburg.net/gardens/ar.../2001/sage.htm which discusses the use of various species: However, I live in close proximity to hundreds of square miles of "sagebrush desert". Here the most common sage is Grayia spinosa or spiny hopsage. http://plants.usda.gov/java/profile?symbol=GRSP Since I can get all I want of this for free, is this useful as cooking sage? Or am I asking for trouble if I put it in my food?