I read from Betsy Clebsch salvia book that this is more of a collectors plant nothing about using as a culinary herb.
But then I really don't know and I wouldn't do it unless I was really sure. I've grown it in the past and it seemed to be a slow grower for me in my MS sandy soil.

It won't kill you, but not culinary quality either.

Do not eat it, even though there is a heavenly aroma of blackcurrant!

Robin.

It has a long history of medical and culinary usage just cant find out what those are or where to find them.